Vegan Misir Wat (Ethiopian Red Lentil Stew)

Do you like simple, delicious, easy-to-pack meals that make your whole house smell fragrant with spices?  Me too, friends.  Meeee too.

If you do, you're going to love this recipe.  It's super easy, throwing some ingredients in a slow cooker, and soon, you'll have an amazing and filling Ethiopian stew!

Misir Wat with Tempeh

Oil

1 yellow onion, minced

2 tablespoons of garlic, minced

1 1/2 teaspoons cumin

1 teaspoon dijon mustard

1 teaspoon molasses or maple syrup

1 teaspoon ground coriander (or 1 cup chopped cilantro)

2 teaspoons paprika

1 teaspoon cayenne pepper

1/4 teaspoon allspice

1/8 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cardamom

1/8 teaspoon cloves

1/8 teaspoon tumeric

3 tablespoons tomato paste

1 can crushed tomatoes (28 oz)

1 cup red lentils

1 package of tempeh, plain, cut into small cubes or crumbled

3 cups vegetable broth

salt & pepper

In a saucepan, heat oil and lightly brown onion and garlic.  Turn heat to medium.  Add in all spices and immediately stir in tomato paste.  

Turn heat to low, and stir rapidly to mix everything together.  

Turn off heat and transfer mixture to a slow cooker.  Add broth, lentils, tempeh, and crushed tomatoes.  Mix stew together, and heat on medium or low for 6-8 hours.

Serve over rice and garnish with cilantro.

Enjoy & stay bad to the bone!