After a long day, I like to settle into something warm and comforting that doesn’t take forever to cook. This lentil stew has become my go-to—it’s hearty and packs a nice spicy punch without being complicated.
The Story Behind This Recipe
Misir Wot is a staple in Ethiopian kitchens, a spicy lentil stew rich with the signature berbere spice blend. The beauty for home cooks is how simple it is to put together. I start by sautéing onions and garlic slowly until they soften, letting the aromas fill the kitchen.
Berbere is that deep, complex mix of spices that gives the stew its character. When you add it to the onions along with tomato paste, the base turns beautifully fragrant and slightly smoky. Lentils then go in to simmer gently until tender and creamy.
I usually serve this with injera if I have it, but plain rice or crusty bread works just as well. It’s a great weekday meal for when you want something filling but straightforward. Leftovers taste even better the next day after the flavors settle.
Everyone in my family enjoys this one, even the kids—though I go light on the berbere when cooking for them. It’s a nice way to sneak in a little spice and introduce some variety beyond the usual lentil soups or stews.
Cuisine: Ethiopian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients
- 1 cup red lentils, rinsed
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons berbere spice blend
- 2 tablespoons tomato paste
- 3 cups vegetable broth or water
- 2 tablespoons olive oil
- Salt to taste
- Optional: chopped fresh cilantro or parsley for garnish
Instructions
- Step 1. Heat olive oil in a medium pot over medium heat.
- Step 2. Add the chopped onions and sauté gently for about 8-10 minutes until soft and translucent.
- Step 3. Stir in garlic and ginger and cook for another minute until fragrant.
- Step 4. Add berbere spice and tomato paste, mix well, and cook for 2-3 minutes to deepen the flavors.
- Step 5. Add the rinsed lentils and pour in the vegetable broth.
- Step 6. Bring to a simmer, then reduce heat to low and cook, uncovered, for about 25 minutes or until lentils are tender, stirring occasionally.
- Step 7. Season with salt to taste and add a splash more broth or water if the stew becomes too thick.
- Step 8. Serve hot, garnished with fresh herbs if desired.
Tips for Success
- If you can’t find berbere spice, you can make a simple substitute with paprika, cayenne, ground ginger, cinnamon, and fenugreek.
- Keep stirring towards the end to prevent lentils from sticking to the pot.
- For a richer stew, add a splash of olive oil or a knob of butter just before serving.
Variations & Substitutions
- Swap red lentils for green or brown lentils, adjusting cooking time as needed.
- Add diced carrots or potatoes for extra heartiness.
- Include a handful of kale or spinach in the last 5 minutes of cooking for some greens.
