Misir Wot (Spiced Red Lentil Stew)

Name: Misir Wot (Spiced Red Lentil Stew)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 2 cups red lentils, rinsed and sorted; 3 tbsp berbere spice blend; 1/4 cup niter kibbeh (Ethiopian spiced butter), or substitute with unsalted butter plus 1/4 tsp each of ground cardamom, coriander, and cinnamon; 1 yellow onion, finely diced; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 tbsp tomato paste; 4 cups water; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1 tbsp fresh lemon juice; 1/4 cup fresh cilantro, chopped, for garnish; 4 injera (Ethiopian sourdough flatbread), for serving

55 minMediumServes 4310 cal/serving

EthiopianLunchStovetopVegetarianHigh FiberGluten-FreePork-FreeCorn-Free

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Ingredients

2 cups red lentils, rinsed and sorted
3 tbsp berbere spice blend
1/4 cup niter kibbeh (Ethiopian spiced butter), or substitute with unsalted butter plus 1/4 tsp each of ground cardamom, coriander, and cinnamon
1 yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp tomato paste
4 cups water
1 tsp salt
1/2 tsp black pepper, freshly ground
1 tbsp fresh lemon juice
1/4 cup fresh cilantro, chopped, for garnish
4 injera (Ethiopian sourdough flatbread), for serving

Instructions

1

Heat 1/4 cup or substitute with unsalted butter plus 1/4 tsp each of ground cardamom, coriander, and cinnamon niter kibbeh (Ethiopian spiced butter) in a medium-sized pot over medium heat until melted.
2

Add 1 finely diced yellow onion and cook until soft and translucent, about 5-7 minutes.
3

Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger. Cook for another minute until fragrant.
4

Add 3 tbsp berbere spice blend and 2 tbsp tomato paste to the pot. Cook while stirring constantly for 2-3 minutes to toast the spices and develop flavor.
5

Add 2 cups rinsed and sorted red lentils to the pot and stir to coat them with the spice mixture.
6

Pour in 4 cups water and bring to a boil. Reduce the heat to maintain a gentle simmer.
7

Cover partially and simmer, stirring occasionally, for about 30-35 minutes until the lentils have broken down and the stew has thickened.
8

If the stew becomes too thick, add a little more water to reach your desired consistency.
9

Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste.
10

Just before serving, stir in 1 tbsp fresh lemon juice to brighten the flavors.
11

Serve hot, garnished with 1/4 cup chopped, for garnish fresh cilantro, alongside 4 for serving injera (Ethiopian sourdough flatbread) for scooping up the stew.
12

If injera is unavailable, you can serve with rice or another flatbread like naan.

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Questions

What is Misir Wot (Spiced Red Lentil Stew)?

A vibrant Ethiopian red lentil stew seasoned with berbere spice blend and niter kibbeh (spiced clarified butter). This protein-rich, aromatic dish is traditionally served with injera flatbread for a satisfying lunch. This reference files it under Ethiopian lunch: made on the stovetop, rated medium and about 55 minutes start to finish.

How do I know when Misir Wot (Spiced Red Lentil Stew) is done?

Go by the cues in the method rather than the clock. Step 7: cook until the lentils have broken down and the stew has thickened.

Is there a substitute for berbere in Misir Wot (Spiced Red Lentil Stew)?

The entry for Misir Wot (Spiced Red Lentil Stew) calls for 3 tbsp berbere spice blend. In its place: Mix paprika and cayenne, three parts to one, with pinches of ground ginger, coriander, cardamom and cumin.

Is Misir Wot (Spiced Red Lentil Stew) spicy?

Yes, it is properly hot. The heat in Misir Wot (Spiced Red Lentil Stew) comes from 3 tbsp berbere spice blend. For a milder plate, halve the berbere; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Misir Wot (Spiced Red Lentil Stew) vegan?

No, though it is vegetarian. What keeps it from vegan is 1/4 cup niter kibbeh (Ethiopian spiced butter), or substitute with unsalted butter plus 1/4 tsp each of ground cardamom, coriander, and cinnamon. For fully plant-based entries, see the vegan lunch collection.

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