Misir Wot (Spiced Red Lentil Stew)

🧂 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. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving