Misir Wot (Ethiopian Red Lentil Stew) Recipe

If you have ever wanted to dive into the rich and vibrant flavors of Ethiopian cuisine, this Misir Wot (Ethiopian Red Lentil Stew) Recipe is your perfect gateway. Warm, hearty, and deeply spiced, this stew captures the essence of Ethiopia with its blend of red lentils, berbere spice, and a slow simmer that transforms simple ingredients into a feast of comfort. Whether you’re exploring vegetarian dishes or simply craving a new stew that’s bold yet comforting, this recipe will make a memorable impression on your palate and easily become a favorite in your kitchen.

Ingredients You’ll Need

The magic of this Misir Wot comes from a handful of simple but thoughtfully chosen ingredients that bring layers of flavor, texture, and color to the stew. Each ingredient plays an essential role, from the aromatic onions to the fiery berbere spice, creating a harmony that’s both familiar and exciting.

• 3 tablespoons olive oil (divided): Used for sautéing and enriching the stew, it adds a smooth, fruity base note.
• 1 large yellow onion (diced): Brings sweetness and depth as it softens during cooking.
• 1 tablespoon garlic (minced or garlic paste): Adds pungent warmth and works beautifully with the spices.
• 2 teaspoons red chili powder: Provides heat and vibrant red color that’s signature to the stew.
• 1 teaspoon tomato paste: Concentrates tomato flavor and helps thicken the stew.
• 1 14.5-oz can diced tomatoes: Adds juiciness, acidity, and texture to balance the lentils.
• 2 tablespoons berbere spice (divided): The star Ethiopian spice blend, bringing warmth, complexity, and an aromatic punch.
• ¼ teaspoon ground cardamom (optional): Offers a hint of exotic and fragrant sweetness to elevate the stew subtly.
• 1½ cups red lentils (rinsed): The hearty base that cooks down to creamy tenderness while holding a bit of bite.
• 3 cups water: Needed to simmer the lentils and meld the flavors together.
• 1 teaspoon kosher salt (adjust to taste): Enhances all the savory flavors perfectly.

How to Make Misir Wot (Ethiopian Red Lentil Stew) Recipe

Step 1: Sauté the Onions

Start by heating 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Toss in your diced yellow onion and cook it slowly until it turns soft and translucent, about 5 to 7 minutes. This slow cooking brings out a sweet, mellow flavor essential for the stew’s foundation. If the onions start sticking to the pan, don’t hesitate to splash a bit of water to keep things moving smoothly.

Step 2: Infuse with Garlic and Chili

Next, add your minced garlic along with 2 teaspoons of red chili powder. Stir constantly for 1 to 2 minutes; this step toasts the spices just enough to unlock their aroma without burning. The kitchen will start filling with a mouthwatering fragrance that’s the first promise of the hearty stew to come.

Step 3: Build the Tomato Base

Drop in the tomato paste and cook it for about 30 seconds, allowing it to caramelize slightly and deepen in flavor. Then add the canned diced tomatoes along with 1 tablespoon of berbere spice. Let this mixture sauté for 2 to 3 minutes until the tomatoes begin breaking down, releasing their natural juices and thickening the mixture’s texture.

Step 4: Add More Oil and Cardamom

Now pour in the remaining 2 tablespoons of olive oil and sprinkle in your optional ground cardamom. Stir to combine everything thoroughly. The oil smooths the spices and the cardamom adds an intriguing floral note that lifts the entire stew.

Step 5: Introduce Lentils and Water

Pour in the rinsed red lentils, 3 cups of water, and salt. Bring everything to a boil over medium heat. Once boiling, reduce to medium-low to let the lentils gently cook and absorb the rich flavors from the sauce.

Step 6: Final Seasoning and Simmer

Stir in the last tablespoon of berbere spice, cover the pot, and let the stew simmer for 20 to 25 minutes. Stir every 5 minutes to prevent sticking and to ensure even cooking. You’ll want the lentils soft but still slightly textured—not mushy. If the stew thickens too much before the lentils are done, carefully add water a couple of tablespoons at a time to reach your desired consistency.

Step 7: Taste and Adjust

Before serving, taste your Misir Wot and adjust the seasoning with more salt if needed. This is your moment to tailor the stew’s depth, whether you want a bit more heat, saltiness, or spice. Serve it piping hot for the best experience.

How to Serve Misir Wot (Ethiopian Red Lentil Stew) Recipe

Garnishes

A sprinkle of freshly chopped cilantro or a few slivers of thinly sliced red onion provide a fresh contrast to the stew’s richness and heat. A dollop of plain yogurt or tangy Ethiopian-style yogurt can also be a soothing topping that brightens each bite.

Side Dishes

Traditionally, Misir Wot is served with injera, a sourdough flatbread that doubles as a utensil to scoop up the stew, creating an authentic eating experience. If injera isn’t available, warm flatbreads or simple steamed rice work beautifully, soaking up the vibrant sauce and making the meal feel complete.

Creative Ways to Present

For a fun twist, serve your Misir Wot in small individual bowls as part of an Ethiopian-inspired platter alongside other stews like shiro, doro wot, or veggie sides. Presentation on a communal platter encourages sharing and conversation, making the meal not just about food but about connecting with others over bold, unforgettable flavors.

Make Ahead and Storage

Storing Leftovers

Misir Wot stores very well in the refrigerator for up to 4 days. Keep it in an airtight container to preserve its flavors and moisture. The stew often tastes even better the next day as the spices continue to meld.

Freezing

If you want to enjoy this Misir Wot down the road, freezing is a great option. Place it in a freezer-safe container, leaving some space at the top for expansion. It will keep for up to 3 months. When ready to eat, thaw overnight in the refrigerator for best texture.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to prevent sticking and adding a splash of water if it has thickened too much. Microwave reheating works too but be sure to cover and stir halfway through to heat evenly.

FAQs

What is berbere spice?

Berbere is a traditional Ethiopian spice blend made from chili peppers, garlic, ginger, basil, korarima, rue, ajwain, and fenugreek, among others. It’s fiery, aromatic, and adds both heat and depth to dishes like Misir Wot.

Can I make Misir Wot without red lentils?

Red lentils have a unique texture and cooking time perfect for this stew, but you can try using split yellow lentils or even green lentils. Keep in mind cooking times may vary, and the stew texture might shift slightly.

Is Misir Wot spicy? How can I adjust the heat?

This stew has a mild to medium heat level depending on the amount of chili powder and berbere spice used. To reduce heat, scale back the chili powder and use less berbere. For more spice, add fresh chili or extra chili powder as desired.

Can I use fresh tomatoes instead of canned?

Absolutely! Substitute canned diced tomatoes with about 2 cups of fresh, peeled, and diced tomatoes. Cook a bit longer if needed to break down the fresh tomatoes and develop that rich stew base.

What can I eat with Misir Wot if I don’t have injera?

If injera is unavailable, flatbreads like naan or chapati, or even steamed basmati rice, serve as excellent accompaniments to scoop and savor the stew, providing a similar textural balance.

Final Thoughts

Making this Misir Wot (Ethiopian Red Lentil Stew) Recipe at home is like inviting a cozy, spicy hug to your dinner table. It’s nourishing, packed with flavor, and surprisingly straightforward to prepare, making it a perfect dish for both weeknight dinners and sharing with friends. Give this recipe a try—you might just find yourself hooked on the bold flavors of Ethiopia and eager to explore even more of its culinary treasures.

Print