EDITORIAL DRAFT · RECIPE

Misir Wot

Red lentils simmered with onion, tomato and berbere into a deeply seasoned stew.

Time55 min
Yield4–6 servings
TraditionsEthiopian · Eritrean
Plan this dish →Food guide →
vegan-optionEthiopianEritrean
INGREDIENTS

What you need.

  • 2 cupsred lentils
  • 1 large, finely choppedred onion
  • 3 clovesgarlic
  • 1 tbsp mincedginger
  • 1–2 tbspberbere
  • 1 cuptomato puree
  • 3 tbspoil or niter kibbeh
  • 4 cupswater
  • to tastesalt
Ingredient amounts scaled to 1×. Cooking time and pan size may not scale linearly.
METHOD

How to make it.

  1. 1Rinse lentils until the water is mostly clear.
  2. 2Cook onion slowly until soft; add fat, garlic, ginger and berbere.
  3. 3Add tomato and cook until the sauce darkens slightly.
  4. 4Stir in lentils and water; simmer until tender and thick.
  5. 5Season and rest briefly before serving with injera.
VARIATION

Households differ.

Some versions are much hotter, thicker or more buttery than others.

FOOD CONTEXT

Learn before you cook.

Spiced lentil stew often served with injera.

Explore Misir Wat →
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Status: editorial-draft. Community review is required before treating this as a canonical/reference recipe.

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