Ethiopian Misir Wat (Spiced Red Lentil Stew)

This authentic Ethiopian Misir Wat recipe is a cornerstone of Ethiopian cuisine, celebrated for its deep, warming flavors and its place at the communal table.
Red lentils simmer in a richly spiced berbere sauce, punctuated by slow-cooked onions and aromatic ginger, creating a vegan stew that’s as comforting as it is vibrant.

Cultural Background 

In Amharic, ‘wat’ simply means stew yet on the Ethiopian table, it represents so much more:
variety, generosity, and the art of communal dining over injera. It forms the heart of Ethiopian meals, where multiple wots are served atop injera, the sourdough flatbread that doubles as plate and utensil.

Misir Wat, the red lentil variation, thrives on the highland traditions of fermenting teff for injera and cooking simple legumes into celebratory dishes.
It’s one of the most ubiquitous vegetarians wots so flavorful that even devoted meat-eaters won’t miss the protein.

How to Make Ethiopian Misir Wat Recipe Step-by-Step

Ingredients (Serves 4)

• 1 cup red lentils, rinsed
• 2 large onions, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tomato paste
• 2 tablespoons extra-virgin olive oil (or niter kibbeh for non-vegans)
• 2 tablespoons berbere spice mix
• 3 cups vegetable broth (or water)
- Salt, efter smak
• Injera or steamed rice, for serving

https://en.wikipedia.org/wiki/Ethiopian_cuisine?utm_source=

Instruktioner

1. Caramelize the Onions In a dry, heavy bottomed pot over low heat, cook the chopped onions, stirring every few minutes. Allow them to turn golden and jam-like, about 10–15 minutes.
This deep caramelization is key to Misir Wat’s flavor.
2. Bloom the Aromatics Add olive oil, garlic, and ginger to the onions. Stir in the berbere spice mix and cook for 2 minutes more, until the spices release their aroma.
As berbere blooms in the pan, it releases a smoky-sweet aroma that clings to the onions, hinting at the boldness of what’s to come.
3. Incorporate Tomato Paste and Lentils Stir in tomato paste, coating the onion mixture.
Add the rinsed lentils and stir well so each lentil is infused with spice.
4. Simmer to Tenderness Pour in the vegetable broth, increase heat to bring the stew to a gentle boil, then reduce to a simmer.
Cover partially and cook for 20 minutes, or until the lentils are soft but still hold shape.
5. Season and Serve Taste and adjust salt if needed. Serve directly from the pot atop injera or alongside rice, using torn pieces of injera to scoop up the stew.
I love serving Misir Wat as a weeknight comfort food, spooned over rice when I don’t have injera on hand it’s hearty either way.

Pro Tips & Flavor Variations

• For richer depth, substitute half the oil with niter kibbeh (Ethiopia’s spiced clarified butter).
• Add a splash of fresh lemon juice or a pinch of smoked paprika just before serving to brighten the stew.
• Fold in a handful of baby spinach or shredded kale during the last 5 minutes for extra color and nutrition.
• Prepare a day ahead Misir Wat’s flavors deepen overnight, making it perfect for makeahead meals.
• Experiment with coconut milk: swirl in ¼ cup at the end for a creamy twist that mellows the heat.

Misir Wat invites you into the heart of Ethiopian hospitality: communal eating, fermented injera, and wots laid out in vibrant array. Each spoonful tells a story of highland kitchens, time-honored spice blends, and the simple magic of lentils transformed.

This Ethiopian Misir Wat recipe brings Ethiopian hospitality to your table.