Misir Wat

About This Recipe

Misir wat is a deeply flavored red lentil stew that is one of the most important dishes in Ethiopian cuisine, especially during fasting periods when meat is avoided. Red lentils are simmered in a rich base of caramelized onions and berbere spice until they break down into a thick, warming stew. Served on injera bread with other wots, misir wat is pure comfort in every bite.

Ingredients

Serves 4

• 300 gred lentils(rinsed)
• 3 largeonions(very finely diced)
• 3 tbspberbere spice
• 3 clovesgarlic(minced)
• 1 tbspfresh ginger(grated)
• 3 tbspvegetable oil
• 2 tbsptomato paste
• 600 mlwater

Instructions

1. 1

   Caramelize onions

   Cook diced onions in a dry pot over medium heat, stirring constantly, until deeply browned, about 15 minutes. This is essential for flavor.

   No oil at first — the dry-frying concentrates the onion flavor.

2. 2

   Add spices

   Add oil, garlic, ginger, berbere, and tomato paste. Cook for 2 minutes, stirring.

3. 3

   Cook lentils

   Add lentils and water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are completely soft and stew-like.

4. 4

   Season and serve

   Season with salt. Serve on injera or with rice.

Variations

• •

  For a milder version, use turmeric and cumin instead of berbere.

Storage

Refrigerate for up to 4 days. Freezes well for up to 3 months.