Ethiopian Misir Wot

Name: Ethiopian Misir Wot
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 split red lentils, rinsed; 3 niter kibbeh or vegetable oil; 1 large red onion, finely diced; 4 garlic, minced; 1 fresh ginger, grated; 3 berbere spice, divided; 2 tomato paste; 1 crushed tomatoes; 5 vegetable stock or water; 1 fine salt; 1/2 ground black cardamom or korarima; 1/4 ground cinnamon; 6 pieces of injera, for serving

AuthorDanCategoryEthiopia, Main Course, VegetarianDifficultyBeginner

Red-lentil stew simmered with spicy berbere, aromatics, tomato, and niter kibbeh.

Yields1 Serving

Prep Time15 minsCook Time45 minsTotal Time1 hr

Berbere blends vary in heat, so begin with 2 tablespoons and add more near the end. Vegetable oil can replace niter kibbeh for a vegan version.

Ingredients

2 cups split red lentils, rinsed

3 tbsp niter kibbeh or vegetable oil

1 large red onion, finely diced

4 cloves garlic, minced

1 tbsp fresh ginger, grated

3 tbsp berbere spice, divided

2 tbsp tomato paste

1 cup crushed tomatoes

5 cups vegetable stock or water

1 tsp fine salt

½ tsp ground black cardamom or korarima

¼ tsp ground cinnamon

6 pieces of injera, for serving

Directions

Rinse the lentils in a fine sieve until the water runs mostly clear, then drain well. This removes excess starch and helps the stew cook evenly.

Melt 2 tablespoons niter kibbeh in a heavy pot over medium heat. Add the onion and cook for 8 to 10 minutes, stirring often, until soft and lightly golden.

Stir in the garlic and ginger for 30 seconds. Add 2 tablespoons berbere, the cardamom, and cinnamon, and toast for another 30 seconds until fragrant without letting the spices scorch.

Add the tomato paste and crushed tomatoes. Cook for 5 to 7 minutes, stirring frequently, until the mixture darkens slightly and the fat begins to glisten at the edges.

Stir in the lentils and 4 cups stock. Bring to a gentle boil, then reduce the heat to low, cover partially, and simmer for 25 minutes.

Stir every 5 to 7 minutes so the lentils do not catch on the bottom. Add the remaining stock as needed to maintain a thick, spoonable stew.

When the lentils are completely tender, stir in the remaining niter kibbeh, berbere, and salt. Simmer uncovered for 5 minutes until creamy and richly colored.

Taste and adjust the seasoning. Rest for 5 minutes so the flavors settle, then serve warm with injera for scooping.