Misir Wat (Ethiopian Spiced Red Lentils)

🧂 Ingredients

• 300 g Red lentils
• 3 medium Yellow onions
• 3 tbsp Berbere spice blend(Adjust to your spice preference. Berbere is a complex Ethiopian spice mix.)
• 2 tbsp Tomato paste
• 4-6 cloves Garlic
• 1 inch piece Fresh ginger
• 4 cups Water or vegetable broth(More may be needed to reach desired consistency.)
• to taste Salt

👨‍🍳 Instructions

1. 1

   In a heavy-bottomed pot or Dutch oven, add the finely chopped onions. Cook over medium-low heat, stirring frequently, for about 20-25 minutes. The goal is to slowly sweat and caramelize the onions until they are very soft, translucent, and a pale golden color. This process builds a crucial flavor base.

   ⏱️ 20-25 minutes
2. 2

   Add the berbere spice blend and tomato paste to the softened onions. Stir well and cook for another 5 minutes, stirring constantly. This step toasts the spices and cooks the tomato paste, deepening their flavors and releasing their aromas. The mixture should become fragrant and slightly darker.

   ⏱️ 5 minutes
3. 3

   Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant. Then, add the rinsed red lentils and the water (or vegetable broth). Stir everything together to combine.

   ⏱️ 1-2 minutes
4. 4

   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Cook for 30-40 minutes, stirring occasionally to prevent sticking, until the lentils are completely tender and have broken down, creating a thick, stew-like consistency. Add more water or broth if the stew becomes too thick before the lentils are fully cooked.

   ⏱️ 30-40 minutes
5. 5

   Season the Misir Wat with salt to taste. Stir well and let it simmer uncovered for a final 5 minutes to allow the flavors to meld and the stew to reach your desired consistency.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The slow, oil-free cooking of the onions is key to the authentic flavor and texture of Misir Wat.
• ✓Berbere provides the signature deep red color and complex heat. Use a good quality blend.
• ✓Misir Wat is traditionally served as part of a larger Ethiopian meal, often with injera (a sourdough flatbread).
• ✓For a smoother consistency, you can mash some of the lentils against the side of the pot with your spoon during the simmering process.

🔄 Variations

• For a milder version, reduce the amount of berbere or use a milder chili powder and add other spices like paprika.
• For a richer flavor, you can add a tablespoon of niter kibbeh (spiced clarified butter) at the end of cooking, though this makes it non-vegan.
• Add a diced tomato along with the tomato paste for extra depth and a slightly different texture.

🥗 Nutrition

Per serving