Misir Wat (Ethiopian Red Lentil Stew)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Misir wat is a spicy Ethiopian stew made with red lentils. It is a staple of the vegan dishes eaten during fasting days in the Ethiopian Orthodox tradition, and it is often served on injera, a spongy sourdough flatbread.

The flavor comes from a long slow cook of onions, and from berbere, a chili-based spice blend.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Deane Bayas on Pexels; Photo 2: Vural Yavas on Pexels; Photo 3: Antigoni Pavlaki on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Misir Wat (Ethiopian Red Lentil Stew)

Author: KP Cooking Method: One-Pot, Simmering Cuisine: Ethiopian Courses: Dinner, Lunch Recipe Keys: Dairy Free Gluten Free High Protein Vegan

Prep Time 10 mins Cook Time 40 mins Total Time 50 mins

Servings: 4

Description

Ethiopian misir wat: red lentils cooked slowly with onion, garlic, ginger and berbere spice. Vegan, hearty and easy to scale.

Ingredients

Servings

For the stew

• 2 large onions (finely chopped)
• 3 tbsp neutral oil
• 4 garlic cloves (minced)
• 1 tbsp grated fresh ginger
• 2 tbsp berbere spice blend (adjust to taste)
• 1 tbsp tomato paste
• 1.5 cups red lentils (rinsed)
• 4 cups water or vegetable stock
• 1 tsp salt (to taste)

Instructions

1. Cook the onions in a dry, wide pot over medium heat for 5 minutes, stirring, until they soften and start to brown.
2. Add the oil, garlic and ginger and cook for 2 minutes.
3. Stir in the berbere and tomato paste and cook for 2 minutes, adding a splash of water if it catches.
4. Add the lentils and water, bring to a boil, then lower the heat and simmer, stirring often, for 25 to 30 minutes until the lentils are soft and the stew is thick.
5. Season with salt, and add water if too thick.
6. Serve with injera, flatbread or rice.

Note

Berbere varies by brand in heat and salt. Add gradually. Leftovers keep 4 days refrigerated and thicken as they cool.