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.
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
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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.
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2
Add 1 finely diced yellow onion and cook until soft and translucent, about 5-7 minutes.
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3
Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger. Cook for another minute until fragrant.
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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.
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5
Add 2 cups rinsed and sorted red lentils to the pot and stir to coat them with the spice mixture.
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6
Pour in 4 cups water and bring to a boil. Reduce the heat to maintain a gentle simmer.
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7
Cover partially and simmer, stirring occasionally, for about 30-35 minutes until the lentils have broken down and the stew has thickened.
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8
If the stew becomes too thick, add a little more water to reach your desired consistency.
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9
Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste.
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10
Just before serving, stir in 1 tbsp fresh lemon juice to brighten the flavors.
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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.
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12
If injera is unavailable, you can serve with rice or another flatbread like naan.