Misir Wat

Misir Wat (Ethiopian Red Lentil Stew)

A cornerstone of Ethiopian home cooking, misir wat is a thick, deeply spiced red lentil stew built on a slow-cooked onion base and generous berbere. It is naturally vegan when made with oil, or finished with niter kibbeh for the traditional flavor.

Prep

20 min

Cook

75 min

Total

95 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •300 g (1½ cups) red lentils (yemisir), picked over and rinsed until water runs clear
• •700 g (5 medium) red onions, finely chopped or grated to a coarse pulp
• •60 ml (¼ cup) niter kibbeh or vegetable oil, use oil for the fasting (tsom) version
• •4 cloves garlic, crushed to a paste
• •1 tbsp fresh ginger, grated, or 1 tsp ground ginger
• •3 tbsp berbere spice blend, add more to taste, up to 4 tbsp
• •1 tsp ground turmeric, optional, for color
• •1 tsp salt, plus more to taste
• •750 ml (3¼ cups) water, or a mix of water and light vegetable stock

Steps

1. 1 Rinse the lentils in several changes of cold water until the water runs clear. Drain and set aside. Do not soak them.
2. 2 Place the chopped onions in a large dry pot or deep skillet (at least 4 litres / 4 quarts) over medium heat. Cook, stirring often, for 15–20 minutes without any oil or liquid, until the onions have collapsed, darkened to a deep pink-brown and most of their moisture has evaporated. This dry-cooking step is the foundation of the dish's flavor.
3. 3 Add the niter kibbeh or vegetable oil and stir. Cook for another 5 minutes until the onions are glossy and beginning to fry at the edges.
4. 4 Add the garlic paste and ginger. Stir and cook for 1–2 minutes until fragrant, taking care not to let the garlic brown.
5. 5 Add the berbere and turmeric (if using). Stir constantly for 2 minutes so the spices toast in the oil and the mixture turns a deep brick red. If it sticks or scores, add a splash of water.
6. 6 Add the rinsed lentils and 750 ml (3¼ cups) water. Stir well, scraping up any spiced onion stuck to the base of the pot.
7. 7 Bring to a boil, then reduce the heat to low. Cover and simmer gently for 30–35 minutes, stirring every 5–10 minutes to prevent sticking, until the lentils have completely broken down into a thick purée.
8. 8 Uncover and simmer for a further 10–15 minutes, stirring more frequently, until the stew is very thick and the oil begins to separate at the edges. The lentils are fully cooked when they offer no resistance when pressed against the side of the pot with a spoon.
9. 9 Stir in the salt. Taste and adjust with more salt or more berbere. The stew should be thick enough to hold a spoon trail; if it is too loose, simmer uncovered a few minutes longer.
10. 10 Cover and let rest off the heat for 10 minutes before serving. Misir wat is traditionally served with injera, alongside other wots and salads.