4.9 from 153 votes
Messer Wot | Misir Wot (Ethiopian Red Lentils Stew)
Messer Wot, or Misir Wot, is a thick Ethiopian stew made from red lentils simmered with onions, garlic, and berbere spice blend. The stew is slow-cooked until the lentils disintegrate into a smooth, richly spiced puree. The flavor is robust and warming, balanced by the earthy lentils and fragrant berbere seasoning. Typically served with injera, this dish is a staple in Ethiopian cuisine.
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Servings:
4
people
Course:
Side Dish
Cuisine:
African, Ethiopian
Ingredients
- 1½ cups red lentils
- 1 onion finely chopped, large
- 2 tbsps olive oil
- 2 cloves garlic minced
- 2 tbsps berbere mix
- 2 cups water
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.
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