Hearty Ethiopian Misir Wot
This Misir Wat is a vibrant Ethiopian red lentil stew that's rich in flavor and packed with protein and fiber. It features a fragrant onion-garlic-ginger base simmered in warm berbere spice and niter kibbeh, delivering a satisfying meal that’s hearty yet healthy. It's easy to make, perfect for weeknights, and ideal for meal prepping.
Equipment
- 1 Food Processor – for mincing onions finely
- 1 Medium Saucepan with Lid – for cooking the stew
- 1 Fine Mesh Sieve – for rinsing the red lentils
- 1 Silicone Spatula or Wooden Spoon – for stirring
- 1 Set Measuring Spoons & Cups – for spice and liquid accuracy
Ingredients
- 1 cup dry red lentils rinsed well
- 2 medium onions finely minced (red or yellow)
- 2 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 2 tablespoons tomato paste
- 1 tablespoon niter kibbeh Ethiopian spiced clarified butter
- 1 tablespoon berbere spice blend
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 2¾ cups vegetable broth plus more if needed
- 1 teaspoon ground black pepper
- Salt to taste
- 2 sprigs fresh cilantro for garnish (optional)
Instructions
- Prepare the Aromatic Base: Roughly chop the onions and pulse them in a food processor until finely minced. In a medium-sized saucepan, melt the niter kibbeh over medium heat. Add the minced onions, garlic, and ginger to the pot. Cook the mixture for about 15 minutes, stirring frequently, until it breaks down into a soft, almost puréed consistency. Reduce heat if it begins to stick or brown too quickly.
- Bloom the Spices: Once the onion mixture is well-cooked, add the black pepper, berbere spice, turmeric, and paprika. Stir constantly for 1 minute to toast the spices and release their full aroma. This step deepens the flavor of the stew.
- Add Lentils and Liquids: Rinse the lentils under cold water using a fine-mesh sieve until the water runs mostly clear. Add the lentils to the pot along with the tomato paste, vegetable broth, and a pinch of salt. Stir well to combine all the ingredients.
- Simmer Until Tender: Bring the stew to a gentle boil over medium heat, then immediately reduce the heat to low. Cover the pot and allow the mixture to simmer for about 35 minutes, or until the lentils are soft and the stew thickens to your desired consistency. Stir occasionally to prevent sticking, and add a splash of broth if it becomes too thick.
- Garnish and Serve: Once the stew is ready, taste and adjust salt as needed. Ladle into bowls and garnish with fresh cilantro sprigs. Serve warm with injera or rice for a complete and authentic meal.
Notes
- Soaking shortcut: If you’re short on time, soak the red lentils in water for 10–15 minutes while you prep the other ingredients. This helps speed up the cooking process.
- Consistency preference: If you like your stew thinner, simply add more broth as it simmers until the desired texture is reached.
- Niter Kibbeh Substitute: If you don’t have niter kibbeh on hand, use ghee or unsalted butter and add a pinch of ground cardamom, cumin, and fenugreek to mimic the flavor.
- Make it vegan: Use a plant-based butter alternative or oil in place of niter kibbeh for a fully vegan dish.
- Storage tip: Leftovers keep well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat with a splash of broth or water to loosen it up.
