Misir wat is a deeply spiced Ethiopian red lentil stew, commonly served as part of a shared platter with injera and other wot dishes.
Slow-cooked onion, berbere, garlic, and ginger create a rich base while the lentils simmer into a creamy, satisfying stew without needing dairy.
Cook the onions patiently before adding the lentils; their sweetness balances the heat and gives the stew its rounded flavor.
Serving Suggestions
Spoon over injera with greens, salad, or other Ethiopian stews and eat by hand.
Recipe Notes
Misir wat keeps refrigerated for up to 4 days and freezes well for up to 2 months. Add water when reheating if needed.
Ethiopian Misir Wat
A creamy Ethiopian red lentil stew seasoned with berbere, niter kibbeh, onion, garlic, and ginger.
Ingredients
Equipment
Method
Cook the Onion Base:
- Melt the niter kibbeh in a heavy saucepan over medium-low heat. Add the onions and cook for 15 to 20 minutes until soft and golden.
- Stir in the garlic and ginger and cook for 2 minutes.
Add the Spices:
- Add the berbere and tomato paste and cook for 2 minutes, stirring constantly so the spices bloom without scorching.
- Pour in the stock and bring to a simmer.
Simmer the Lentils:
- Stir in the rinsed lentils and salt. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until creamy and tender.
- Adjust the consistency with water, garnish with cilantro, and serve with injera.
Nutrition
Notes
- If your berbere blend is very hot, start with 2 tablespoons and add more at the end.
- Misir wat thickens as it cools, so keep it slightly loose if serving later.
