Messer Wot | Misir Wot (Ethiopian Red Lentils Stew)

Name: Messer Wot | Misir Wot (Ethiopian Red Lentils Stew)
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 4 people
Ingredients: 1½ cups red lentils; 1 large onion; 2 tbsps olive oil; 2 cloves garlic; 2 tbsps berbere mix; 2 cups water

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4.9

153 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings
4 people
Course
Side Dish
Cuisine
African, Ethiopian

Messer Wot | Misir Wot (Ethiopian Red Lentils Stew)

Iris Warren

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Messer Wot is one of the most popular vegetarian meals in Ethiopian restaurants. Wat, or wot, is an Ethiopian-style stew or curry made with chicken, beef, lamb, lentils, and vegetables. It's made from clarified butter, nittir kibbeh, and a spice combination called berbere. Messer wot is the star of any vegan platter.

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Ingredients

Servings

1½ cups red lentils
1 large onion finely chopped
2 tbsps olive oil
2 cloves garlic minced
2 tbsps berbere mix
2 cups water

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Instructions

Cook 1 1/2 cups (270 g) of red lentils in 2 cups (470 ml) of water in a pressure cooker for about 30 minutes. When ready, set aside.
Then, in a big pan, sauté a large finely chopped onion in a couple of tablespoons olive oil over low heat for 3-5 minutes or until transparent.
Sauté the minced garlic cloves, then add 2 tbsp of berbere and a little water to keep it from sticking. Cover the pan and allow to simmer for another 2-3 minutes.
Add the cooked lentils and cook everything on low heat for another 1/2 hour, or until the lentils have totally disintegrated. If you want the dish to be red rather than yellowish, go ahead and add some sweet paprika.
This meal is generally eaten with injera, a spongy sourdough flatbread made with teff.