Authentic Ethiopian Red Lentil Stew (Misir Wot) Recipe

Name: Authentic Ethiopian Red Lentil Stew (Misir Wot) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Ethiopian
Ingredients: 1 cup Red Lentils (rinsed); 1 large Onion (finely chopped); 4 cloves Garlic (minced); 1 tablespoon Fresh Ginger (grated); 2-3 tablespoons Berbere Spice Mix (adjust to taste); 1 tablespoon Tomato Paste; 2 tablespoons Vegetable Oil (or Niter Kibbeh (Ethiopian spiced butter)); 3 cups Water or Vegetable Broth; 1/2 teaspoon Salt (or to taste)

Discover how to make a delicious and hearty Ethiopian Red Lentil Stew, known as Misir Wot. This flavorful vegan dish is a staple in Ethiopian cuisine, perfect for a comforting and nutritious meal. Enjoy its rich spices and serve with traditional injera.

#Misir Wot

#Red Lentil Stew

#Ethiopian Food

#Vegan

#Vegetarian

#Spicy

#Comfort Food

#African Cuisine

Rich and Flavorful Misir Wot

Recipe Information

15m

Prep Time

45m

Cook Time

Total Time

Servings

Easy

Ethiopian

English

Nutrition (per serving)

350

Calories

18g

Protein

45g

Carbs

12g

Fat

Misir Wot served with Injera

Ingredients

Red Lentils
(rinsed)
1 cup
Onion
(finely chopped)
1 large

Garlic
(minced)
4 cloves
Fresh Ginger
(grated)
1 tablespoon
Berbere Spice Mix
(adjust to taste)
2 tablespoons
Tomato Paste
1 tablespoon
Vegetable Oil
(or Niter Kibbeh (Ethiopian spiced butter))
2 tablespoons

Water or Vegetable Broth
3 cups
Salt
(or to taste)
1 teaspoon

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of the lentil stew

Instructions

0/5 completed

1
Heat oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 8-10 minutes.
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10m
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Heat oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 8-10 minutes.
10m
Sautéing onions slowly builds a deep flavor base for the stew.
2
Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
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2m
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Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
2m
Fresh garlic and ginger are key for authentic Ethiopian flavor.

3
Stir in the Berbere spice mix and tomato paste. Cook for 2-3 minutes, stirring constantly, to toast the spices and deepen their flavor.
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3m
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Stir in the Berbere spice mix and tomato paste. Cook for 2-3 minutes, stirring constantly, to toast the spices and deepen their flavor.
3m
Toasting the Berbere enhances its aroma and taste significantly.
4
Add the rinsed red lentils and water or vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender and the stew has thickened.
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40m
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Add the rinsed red lentils and water or vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender and the stew has thickened.
40m
Stir occasionally to prevent lentils from sticking to the bottom of the pot.
5
Season with salt to taste. If the stew is too thick, add a little more water or broth until it reaches your desired consistency. Serve hot with injera or rice.
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5m
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Season with salt to taste. If the stew is too thick, add a little more water or broth until it reaches your desired consistency. Serve hot with injera or rice.
5m
Misir Wot traditionally gets thicker as it cools; adjust consistency when reheating.