Ethiopian Misir Wot (Spicy Red Lentils)

A comforting and vibrant Ethiopian staple, this Misir Wot features split red lentils slow-cooked in a rich, aromatic sauce spiced with berbere. Serve warm with injera bread.

50 min total Base: 4 servings 285 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: split red lentils, garlic, minced, ginger, grated, oil or niter kibbeh (vegan) — quantities stay the same regardless of serving count.

split red lentils

1.5 cups(fixed)

red onion, finely minced

1 cup

berbere spice blend

3 tablespoons

garlic, minced

3 cloves(fixed)

ginger, grated

1 tablespoon(fixed)

vegetable broth or water

4 cups

oil or niter kibbeh (vegan)

3 tablespoons(fixed)

Instructions

Rinse the lentils thoroughly under cold water until the water runs clear.

Heat the oil in a pot over medium heat and add the finely minced onions. Cook slowly for 8-10 minutes until soft and caramelized.

Add the garlic, ginger, and berbere spice. Stir constantly for 2 minutes to toast the spices without burning.

Add the rinsed lentils and stir to coat them in the spiced oil.

Pour in the vegetable broth, bring to a boil, then reduce heat to low and cover.

Simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and have formed a thick, creamy stew.

Season with salt to taste and serve warm.

💡 Chef's Tip

For the best flavor, let the onions cook for at least 10 minutes to develop a sweet, deep base. If the stew gets too thick, add water a tablespoon at a time.

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