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For Misir Wot
For Jasmine Rice
Rinse the Rice: Rinse the Jasmine rice under cold water until the water runs clear to remove excess starch.
Cook the Rice: In a medium pot, combine the rinsed rice, water, salt, and olive oil or butter (if using). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
Rest the Rice: Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
Prepare the Lentils: Rinse the red lentils under cold water until the water runs clear. This helps remove any debris and excess starch.
Cook the Onion: In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until they are soft and golden, about 10 minutes.
Add Garlic and Ginger: Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
Incorporate Berbere Spice: Add the Berbere spice mix to the pot, stirring well to combine with the onion, garlic, and ginger. Cook for about 2 minutes to allow the spices to release their flavors.
Mix in Tomatoes: Pour in the diced tomatoes with their juice. Stir to combine everything well and simmer for about 5 minutes, until the tomatoes start to break down.
Add Lentils and Liquid: Add the rinsed lentils to the pot, along with the water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 25 minutes, or until the lentils are soft and the stew has thickened.
Season and Serve: Taste the Misir Wot and adjust the seasoning with salt, as needed. If desired, add a squeeze of fresh lemon juice to brighten the flavors. Serve the stew hot over the fluffy Jasmine rice.
