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Ethiopian misir wat red lentil stew served with injera.

Ethiopian Misir Wat

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A creamy Ethiopian red lentil stew seasoned with berbere, niter kibbeh, onion, garlic, and ginger.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Ethiopian
Calories: 360
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Heavy saucepan
  • Wooden spoon
  • Fine sieve
  • Measuring spoons
  • Serving platter

Method
 

Cook the Onion Base:
  1. 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.
  2. Stir in the garlic and ginger and cook for 2 minutes.
Add the Spices:
  1. Add the berbere and tomato paste and cook for 2 minutes, stirring constantly so the spices bloom without scorching.
  2. Pour in the stock and bring to a simmer.
Simmer the Lentils:
  1. Stir in the rinsed lentils and salt. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until creamy and tender.
  2. Adjust the consistency with water, garnish with cilantro, and serve with injera.

Nutrition

Calories: 360kcalCarbohydrates: 56gProtein: 20gFat: 8gSaturated Fat: 4gCholesterol: 15mgSodium: 650mgFiber: 18gSugar: 8g

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.