Ethiopian Misir Wat
A creamy Ethiopian red lentil stew seasoned with berbere, niter kibbeh, onion, garlic, and ginger.
Equipment
- Heavy saucepan
- Wooden spoon
- Fine sieve
- Measuring spoons
- Serving platter
Ingredients
Lentil Stew
- 1 1/2 cups red lentils rinsed
- 2 tbsp niter kibbeh or unsalted butter
- 2 large yellow onions very finely diced
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp berbere spice adjust to taste
- 2 tbsp tomato paste
- 4 cups water or vegetable stock
- 1 tsp salt
- 1/4 cup fresh cilantro for garnish
To Serve
- 4 pieces injera torn into pieces
Instructions
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.
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.
Nutrition
Calories: 360kcalCarbohydrates: 56gProtein: 20gFat: 8gSaturated Fat: 4gCholesterol: 15mgSodium: 650mgFiber: 18gSugar: 8g