Misir Wat (Red Lentils)

A warmly spiced Ethiopian red lentil stew cooked down into a luscious, creamy consistency with berbere and caramelized onions. A comforting vegan staple found on every Ethiopian combination platter.

Ingredients

• 2 large red onions, finely diced
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp berbere spice blend
• 1 tbsp tomato paste
• 1.5 cups red lentils, rinsed and drained
• 3.5 cups water
• 1 tsp salt
• ½ tsp ground turmeric

Method

1. In a large pot over medium heat, cook the diced onions dry (without oil) for 12-15 minutes, stirring frequently, until deeply caramelized and jammy. This slow dry cooking builds the characteristic deep flavor.
2. Add the vegetable oil, garlic, and ginger. Cook for 2 minutes until fragrant. Add berbere spice and tomato paste, stirring constantly for 2-3 minutes until the spice mixture darkens and the oil begins to separate.
3. Add the rinsed red lentils, water, salt, and turmeric. Stir well to combine. Bring to a boil, then reduce heat to low.
4. Simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking, until the lentils have completely broken down into a thick, creamy stew. Add more water if needed.
5. Taste and adjust salt and berbere to your preference. The stew should be thick enough to scoop with injera but not stiff.
6. Serve warm on a platter of injera alongside other Ethiopian dishes, or over rice.

Chef's note: Red lentils break down completely when cooked, which is exactly what you want here -- no need to worry about them holding their shape. The heat level depends entirely on your berbere blend; start with less and add more if desired. This stew tastes even better the next day.

Nutrition per serving

More Ethiopian recipes

• Doro Wat
• Injera