Another winner from Jill Nussinow’s Vegan Under Pressure! [https://amzn.to/3T0haOS]. Quick easy to assemble, this red lentil stew has a heavenly texture, and a remarkable taste. In her cookbook, Jill describes the flavor of the berbere spice blend as “intoxicating”. I agree! When I brought this Ethiopian stew to a large gathering, attended by only 2 other plant-based people, the pot was nearly emptied—everyone loved it. They especially enjoyed the addition of a large bowl of short grain brown rice that I brought to spoon on it. ‘Misr Wot’ may become a family favorite at your home—it certainly has at ours. I double the recipe and still make it in my 6 qt Instant Pot. It freezes well.
Serves 4 to 6
Start with the sauté function of the Instant Pot. Add the oil, if using. Add the onion and sauté, or dry sauté, for 3-5 minutes, stirring until it begins to soften. Add a couple of tablespoons of broth if it begins to stick and burn. Add the garlic and sauté another minute. Stir in 1 tablespoon of the berbere, along with the tomato, lentils, and stock. Stir well.
Lock the lid. Set to pressure cook on high for 10 minutes. Let the pressure come down naturally. Remove the lid facing away from you.
Taste and adjust the seasonings with salt if desired, and additional berbere if you would like.
Delicious with rice or other grain on the side, flatbread, a salad, and fruit for dessert.
