Some nights call for something warming but no-fuss, and this Ethiopian lentil stew fits right in. It’s spicy, flavorful, and easy enough to whip up after a busy day.
The Story Behind This Recipe
I first discovered misir wot during a trip to a small Ethiopian restaurant downtown, where the rich spices and satisfying warmth made a quick impression. Since then, I’ve played around with the recipe at home, dialing the spice back or forward depending on the mood.
What’s nice about misir wot is that it’s both simple and satisfying. Red lentils cook down into a creamy texture while the berbere spice blend adds a smoky heat that isn’t overwhelming if you don’t go heavy-handed. It’s the kind of meal that sticks to your ribs without feeling heavy.
This stew feels like a good fit for weeknights, especially when paired with injera or just some crusty bread to scoop it up. I usually make a double batch because leftovers taste even better the next day once the flavors meld more deeply.
Cooking it is pretty straightforward, but I always like starting with sautéing onions and garlic until they’re soft and golden—this base makes a big difference. Adding a bit of tomato paste helps balance the spices with a touch of tang and sweetness.
Serving misir wot alongside simple sides or a fresh salad gives it a nice contrast. It teaches me how great humble ingredients can come together without too much effort.
Cuisine: Ethiopian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 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
- 4 cups vegetable broth or water
- 3 tablespoons olive oil or niter kibbeh (Ethiopian spiced butter)
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Step 1. Heat olive oil or niter kibbeh in a large pot over medium heat.
- Step 2. Add chopped onion and cook until soft and golden, about 8-10 minutes.
- Step 3. Stir in garlic and ginger, cook for another 2 minutes until fragrant.
- Step 4. Add berbere spice blend and tomato paste, stirring to coat the onions well. Cook for 1-2 minutes to bloom the spices.
- Step 5. Add rinsed lentils and vegetable broth, stir to combine.
- Step 6. Bring to a simmer, then reduce heat to low. Cover and cook for 30-35 minutes, stirring occasionally, until lentils are tender and stew thickens.
- Step 7. Season with salt to taste. If it’s too thick, add a bit more broth or water to reach your preferred consistency.
- Step 8. Serve hot, garnished with fresh herbs if desired, with injera or crusty bread.
Tips for Success
- If you can find niter kibbeh, it adds authentic depth, but olive oil works well too.
- Adjust berbere spice amount depending on your heat tolerance; start with 1 tablespoon if you prefer milder flavors.
- Rinse lentils thoroughly to reduce foam and bitterness while cooking.
- Leftovers taste great reheated and can be a quick meal prep option.
- Pair with simple injera or flatbread to scoop the stew.
Variations & Substitutions
- Add diced carrots or potatoes for a chunkier stew.
- Stir in a squeeze of lemon juice at the end for brightness.
- Top with a dollop of plain yogurt or vegan yogurt to balance heat.
- Use chicken broth instead of vegetable broth for a non-vegetarian version.
