Eritrean Lentil Stew (Misir Wat)
A hearty and flavorful vegan stew made with red lentils, simmered in a rich tomato-based sauce infused with berbere spice. This comforting dish is a staple in Eritrean cuisine, perfect served with injera.
🧂 Ingredients
- 1.5 cups Red lentils(rinsed)
- 2 tablespoons Vegetable oil or Ghee
- 1 large Onion(finely chopped)
- 5 cloves Garlic(crushed or minced)
- 1.5 tablespoons Berbere spice blend(adjust to taste)
- 15 oz Diced tomatoes(canned, undrained)
- 4 cups Water or Vegetable broth
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat the oil or ghee in a medium pot over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes.
- 2
Add the crushed garlic and berbere spice blend to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant.
- 3
Stir in the diced tomatoes (with their juices) and bring the mixture to a simmer.
- 4
Add the rinsed red lentils and the water or vegetable broth. Season with salt and black pepper.
- 5
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender and have broken down, creating a thick stew. Stir occasionally to prevent sticking.
- 6
Taste and adjust seasoning as needed. If the stew is too thick, add a little more water or broth.
- 7
Serve hot, traditionally with injera.
💡 Pro Tips
- ✓Rinsing the lentils before cooking helps remove any impurities and ensures a smoother texture.
- ✓Berbere spice blend can be found in African or Middle Eastern markets, or online. Adjust the amount based on your spice preference.
- ✓For a deeper flavor, you can add a tablespoon of tomato paste along with the diced tomatoes.
🔄 Variations
- Add chopped carrots or other vegetables like bell peppers for extra flavor and texture.
- For a richer flavor, use vegetable broth instead of water.
- Some recipes include a pinch of ground cardamom or fenugreek for added aroma.