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Misir Wot (Ethiopian Red Lentil Stew) Recipe

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4.2 from 21 reviews

Misir Wot is a flavorful Ethiopian red lentil stew characterized by its rich blend of spices including berbere and red chili powder. This hearty vegetarian dish is simmered to tender perfection, combining red lentils with sautéed onions, garlic, and tomatoes to create a comforting and spicy stew traditionally served with injera or flatbread. It offers a delicious introduction to Ethiopian cuisine with its distinctive aromatic profile and satisfying texture.

Ingredients

Oils and Spices

  • 3 tablespoons olive oil (divided)
  • 2 teaspoons red chili powder (heaping, adjust to spice tolerance)
  • 2 tablespoons berbere spice (divided)
  • ¼ teaspoon ground cardamom (optional)
  • 1 teaspoon kosher salt (adjust to taste)

Vegetables and Aromatics

  • 1 large yellow onion (diced)
  • 1 tablespoon garlic (minced, substitute 1 tablespoon garlic paste)
  • 1 teaspoon tomato paste (tube preferred)
  • 1 14.5-oz can diced tomatoes

Main Ingredient

  • 1½ cups red lentils (rinsed)
  • 3 cups water

Instructions

  1. Sauté Onions: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 5 to 7 minutes. To prevent sticking, add a splash of water if necessary during cooking.
  2. Add Garlic and Chili Powder: Stir in the minced garlic and red chili powder. Cook for 1 to 2 minutes while stirring constantly to release the garlic’s aroma and toast the chili powder slightly.
  3. Incorporate Tomato Base: Mix in the tomato paste and cook for 30 seconds. Then add the canned diced tomatoes and 1 tablespoon of berbere spice. Sauté this mixture for 2 to 3 minutes until the tomatoes begin to break down and meld with the spices.
  4. Add Oil and Cardamom: Pour in the remaining 2 tablespoons of olive oil and add the ground cardamom if using. Stir well to combine all flavors evenly within the base.
  5. Add Lentils and Simmer: Add the rinsed red lentils, 3 cups of water, and 1 teaspoon kosher salt to the pot. Bring the mixture to a boil over medium heat, then reduce to medium-low heat to maintain a gentle simmer.
  6. Season and Cook Lentils: Stir in the remaining 1 tablespoon of berbere spice. Cover and simmer for 20 to 25 minutes, stirring every 5 minutes. The lentils should become soft but retain a bit of texture. If the stew becomes too thick, add water 2 tablespoons at a time to reach desired consistency.
  7. Adjust Seasoning and Serve: Taste the stew and adjust salt as needed. Serve hot alongside traditional Ethiopian flatbread like injera, or with rice for a comforting meal.

Notes

  • For a spicier stew, increase the amount of red chili powder and berbere spice.
  • Ground cardamom is optional but adds a subtle warm flavor that complements the spices.
  • If you cannot find berbere spice, a mix of paprika, chili powder, and ground fenugreek can be a substitute though flavor varies.
  • This stew can be made vegan by ensuring the olive oil is the only fat used and no animal products are added.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently with a splash of water.
  • Serve traditionally with injera, Ethiopian sour flatbread, or any preferred bread or rice to soak up the stew.

Find it online: https://justsosavory.com/misir-wot-ethiopian-red-lentil-stew-recipe/