A deeply spiced Ethiopian red lentil stew flavored with berbere, onion and aromatics.
Rinse the lentils thoroughly
Cook the onions slowly until soft and lightly browned
Add garlic and ginger
Stir in berbere and cook briefly
Add lentils and water
Simmer until the lentils are very soft
Stir regularly to prevent sticking
Season and serve hot
Misir wot is an Ethiopian lentil stew known for its deep red color, warming spice and thick texture. Red lentils break down as they cook, creating a rich sauce without the need for dairy or flour.
The dish is flavored with berbere, Ethiopia's famous chile-and-spice blend. Berbere recipes differ between households and spice sellers, but they commonly combine dried chile with aromatic spices.
Onion is another crucial ingredient. It is cooked slowly to develop sweetness and body before the spices and lentils are added.
Some versions use niter kibbeh, a spiced clarified butter, while fasting versions use oil. This recipe uses oil and is therefore vegan.
Misir wot is often served as part of a larger Ethiopian meal on injera, where several stews and vegetables are eaten together. Its plant-based character also makes it important during religious fasting periods.
4 servings