Ethiopian Spiced Lentil Stew (Misir Wot)
A hearty and flavorful Ethiopian lentil stew slow-simmered with traditional berbere spices, onions, and garlic, served warm. This vegetarian dish highlights seasonal root vegetables, providing a comforting weeknight meal rich in protein and vibrant flavors.
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Overview
Misir Wot is a classic Ethiopian lentil stew renowned for its deep, warming flavors. The dish is built around red lentils slow-cooked with onions, garlic, and the bold, smoky heat of berbere spice blend. Seasonal root vegetables like carrots and potatoes add texture and natural sweetness, making it a hearty vegetarian meal ideal for cooler evenings.
Why you’ll love it
- Rich, layered flavors with traditional Ethiopian spices
- Nutritious and protein-packed vegetarian stew
- Comforting and easy to prepare in one pot
- Utilizes seasonal root vegetables to enhance taste and texture
Ingredient notes
Red Lentils: Red lentils cook down to a creamy consistency perfect for stew. Rinse well before use to remove debris and reduce foaming.
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Berbere Spice Mix: A key Ethiopian blend containing chili peppers, garlic, ginger, and warm spices. It can be purchased pre-made or prepared at home.
Seasonal Root Vegetables: Carrots and potatoes offer sweetness and body. You may substitute or add beets, parsnips, or turnips depending on availability.
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Clarified Butter (Niter Kibbeh): Traditional Ethiopian spiced clarified butter adds depth. If unavailable, you can use regular unsalted butter or neutral oil.
Serving & storage
Serve warm, ideally over injera (Ethiopian flatbread) or with rice. Leftovers store well in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or in a microwave. For longer storage, freeze in a suitable container for up to 1 month.
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Chef tips
- For a smokier flavor, toast the berbere spice briefly before using.
- If berbere spice is unavailable, substitute with a mix of chili powder, smoked paprika, garlic powder, and ground ginger with a pinch of fenugreek if possible.
- Rinse lentils thoroughly before cooking to remove dust and enhance digestibility.
- Use a heavy-bottomed pot to prevent the stew from sticking and burning during slow simmering.
Ingredients
- 200 g (1 cup)red lentils, rinsed
- 2 tbspclarified butter (niter kibbeh) or unsalted butter
- 2 mediumyellow onions, finely chopped
- 3 clovesgarlic, minced
- 1 tbspginger, freshly grated
- 2 tbspberbere spice blend
- 2 mediumcarrots, peeled and diced
- 2 mediumpotatoes, peeled and diced
- 500 ml (2 cups)vegetable broth or water
- 1 tspsalt, or to taste
- to tastefreshly ground black pepper
- 1 tbsptomato paste
- Juice of 1/2 lemonlemon juice
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Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cups
Nutrition per serving
- Calories320
- Protein18 g
- Carbs45 g
- Fat8 g
Step-by-step
Step 1
Heat the clarified butter in a large heavy-bottomed pot over medium heat.Step 2
Add the chopped onions and sauté, stirring frequently, until they become soft and golden brown, about 15 minutes.Step 3
Stir in the minced garlic and grated ginger, cooking for 2 minutes until fragrant.Step 4
Add the berbere spice blend and tomato paste. Cook while stirring for another 2 minutes to toast the spices and blend flavors.Step 5
Add the diced carrots and potatoes, stirring to coat them well with the spice mixture.Step 6
Pour in the rinsed lentils and vegetable broth. Stir and bring the mixture to a boil over high heat.Step 7
Reduce the heat to low, cover the pot partially, and let the stew simmer gently for 40 minutes, stirring occasionally, until lentils and vegetables are tender and the stew thickens.Step 8
Season with salt, freshly ground black pepper, and lemon juice. Adjust seasoning to taste.Step 9
Serve warm, ideally over injera or rice, and enjoy your hearty Ethiopian Misir Wot!
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