Vegetarian
Misir wot (Ethiopian red lentil stew)
Red lentils simmered with lots of slowly cooked onion and berbere spice until thick, rich and gently fiery.
- 50 min10 prep · 40 cook
- EasyDifficulty
- 380 kcalper serving
Ingredients
4 servings
- Red lentils300 g
- Onions2
- garlic4 cloves
- Grated fresh ginger1 tbsp
- Berbere spice mix3 tbsp
- Tomato paste2 tbsp
- Niter kibbeh or butter4 tbsp
- Water1 l
- Saltto taste
- Injera or flatbread, to serveto taste
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Steps
- 1
Chop the onions very finely and cook them in a dry pot over medium-low heat, stirring, until soft and starting to colour.
- 2
Add the butter, garlic, ginger and berbere and fry until fragrant, then stir in the tomato paste.
- 3
Add the rinsed lentils and the water and bring to the boil.
- 4
Simmer, stirring often, until the lentils break down into a thick stew. Add a splash of water if it catches.
- 5
Season with salt and serve hot on injera or with flatbread.
Tips and questions
- What can I use instead of berbere?
- Mix sweet paprika with a little cayenne, ground ginger, cardamom, coriander and fenugreek.
- Does it keep?
- It keeps 4 days in the fridge and freezes well; it tastes even better the next day.
- Can it be vegan?
- Yes. Use oil instead of niter kibbeh, as many Ethiopians do during fasting days.
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