Coconut Misir Wot

Based on Dan Doughkneeder's Misir Wot

#african
#spicy
#vegan

Coconut Misir Wot is a creamy twist on the classic Ethiopian lentil stew, enriched with coconut milk for a silky finish. Aromatic berbere spice and tender red lentils meld into a comforting, dairy-free dish. Serve with injera or rice for a satisfying vegan meal.

Prep:: 15
Cook:: 30
Total:: 45
Yield:: 4

Ingredients

2 cup onion, finely chopped
2 tablespoon oil
2 clove garlic, minced
1 tablespoon ginger, minced
2 tablespoon berbere spice
2 tablespoon tomato paste
1 cup red lentils, rinsed
2 cup water
1 cup coconut milk
1 teaspoon salt
0.25 cup cilantro, chopped

Steps

Heat oil in a pot over medium heat and sauté onion until golden.
Add garlic, ginger, berbere, and tomato paste; cook until fragrant.
Stir in lentils, water, and coconut milk; bring to a boil.
Reduce heat and simmer, stirring occasionally, until lentils are tender and sauce is creamy, about 25 minutes.
Season with salt, stir in chopped cilantro, and serve hot.