Dishbook

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.

Steps

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