Misir Wot
Spiced Red Lentil Stew
A staple of Ethiopian vegetarian cuisine, Misir Wot is a rich and deeply flavorful stew made from red lentils simmered in a spicy berbere sauce. Its silky texture and complex aroma make it perfect for fasting days or as part of a vibrant vegetarian platter.
🧂 Ingredients
- 400 g Red lentils
- 2 large Yellow onions
- 3 tbsp Berbere spice blend(Adjust to your spice preference. Start with 2 tbsp if new to berbere.)
- 2 tbsp Tomato paste
- 100 ml Vegetable oil(Neutral oil like sunflower or canola is recommended. For a richer flavor, consider using niter kibbeh (spiced clarified butter) if not observing fast.)
- 4 cloves Garlic
- 20 g Fresh ginger
- 1 liter Water(Plus more as needed for consistency)
- to taste Salt
👨🍳 Instructions
- 1
Rinse the red lentils under cold running water in a fine-mesh sieve. Continue rinsing until the water runs completely clear. This removes excess starch and prevents a gummy texture. Set aside. Red lentils do not require soaking and cook relatively quickly.
⏱️ 5 minutes - 2
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-low heat. Add the finely diced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes. The onions should become very soft, translucent, and deeply caramelized to a rich golden-brown color. This slow caramelization is crucial for developing the stew's foundational sweetness and depth of flavor.
⏱️ 25 minutes - 3
Add the minced garlic and ginger to the caramelized onions. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic. Stir in the berbere spice blend and tomato paste. Cook for another 3-4 minutes, stirring constantly. This step, known as 'blooming' the spices, toasts the berbere and cooks the tomato paste, intensifying their flavors and releasing their aromas.
⏱️ 5 minutes - 4
Pour in the 1 liter of water and bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pot. Add the rinsed red lentils and stir well to combine. Once the stew returns to a simmer, reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let it cook for 20-25 minutes. Stir occasionally to prevent the lentils from sticking to the bottom.
⏱️ 25 minutes - 5
After 20-25 minutes, the lentils should have broken down considerably, creating a thick, creamy, and porridge-like consistency. If the stew appears too thick for your liking, stir in a little more hot water, a quarter cup at a time, until you reach the desired consistency. If it's too thin, continue to simmer uncovered for an additional 5-10 minutes to allow excess liquid to evaporate. Taste and season generously with salt.
⏱️ 5-10 minutes - 6
Serve the Misir Wot hot. It should be thick enough to hold its shape slightly but still have a saucy quality, ideal for scooping with injera (Ethiopian sourdough flatbread). It is traditionally served as part of a larger vegetarian platter, often alongside other stews and vegetable dishes.
⏱️ 5 minutes
💡 Pro Tips
- ✓The slow caramelization of the onions is key to the depth of flavor in Misir Wot. Don't rush this step.
- ✓Berbere is a complex spice blend. Adjust the amount based on your heat tolerance and the specific blend you are using, as spice levels can vary.
- ✓For a richer, non-fasting version, replace some or all of the vegetable oil with niter kibbeh (Ethiopian spiced clarified butter).
- ✓Misir Wot is a popular dish during the fasting periods of the Ethiopian Orthodox Tewahedo Church, making it a naturally vegan and dairy-free option.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Yemisir Alicha: A milder version made without berbere, often seasoned with turmeric and other mild spices.
- Additions: Some recipes include diced tomatoes or other vegetables like carrots or potatoes for added texture and flavor.
- Spice Level: Adjust the amount of berbere for a milder or spicier stew.