Misir Wat with TVP

1.In a large pot or Dutch oven, dry-sauté the finely minced onions over medium heat for 10-12 minutes, adding a splash of water if they begin to stick, until they are soft and translucent.

2.Add the vegetable oil to the onions and cook for another 5 minutes until the onions are golden and fragrant.

3.Stir in the berbere spice blend, minced garlic, and grated ginger. Cook for 2 minutes, stirring constantly to toast the spices without burning them.

4.Add the rinsed red lentils and the TVP to the pot, stirring well to coat them in the spice mixture.

5.Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low.

6.Cover the pot and simmer for 25-30 minutes, stirring occasionally to prevent sticking, until the lentils are tender and the stew has thickened to a rich, porridge-like consistency.

7.Season with salt and black pepper to taste. If the stew is too thick, add a small amount of warm water to reach your desired consistency.

8.Serve hot, garnished with fresh cilantro, alongside pieces of injera or warm flatbread for scooping.