Homemade Misir Wat with Scratch-Made Berbere

1.Combine all the ingredients for the berbere spice blend in a small bowl and mix well until thoroughly combined.

2.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.

3.Add the vegetable oil to the onions and cook for another 5 minutes until rich and golden.

4.Stir in the prepared homemade berbere spice blend, minced garlic, and fresh ginger. Cook for 2 minutes, stirring constantly to toast the spices.

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

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

7.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 hearty consistency.

8.Season with additional salt and black pepper to taste. If the stew is too thick, add a small amount of warm water.

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