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5.0 from 12 votes

Misir Wat Recipe (Ethiopian Spicy Red Lentils)

Misir wat is a staple of Ethiopian cuisine - spicy red lentils simmered with piquant berbere spices, an earthy onion and garlic base, and savory nigella.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Course: Side Dish , Main Course
Cuisine: African

Ingredients

  • 2 tablespoon vegetable oil or use niter kibbeh
  • 2 medium onions chopped (use yellow or red onions)
  • 4 cloves garlic minced
  • 1 teaspoon minced ginger
  • 3 tablespoons tomato paste
  • 2 tablespoons berbere spice or to taste (use 1/4 cup for extra spicy)
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground nigella seeds use cumin as a substitute
  • 1/2 teaspoon ground cardamom optional
  • 1 cup dry red lentils rinsed and drained
  • 3 cups chicken broth or use vegetable broth
  • salt to taste
  • Garnish. Fresh chopped cilantro

Instructions

    Cup of Yum
  1. Heat the vegetable oil (or niter kibbeh) in a large pan or Dutch oven to medium heat. Add the onions and cook for 5 minutes to soften.
  2. Add the garlic and ginger and cook for 30 seconds, stirring, until fragrant.
  3. Stir in the tomato paste, berbere spices, black pepper, nigella seeds, and cardamom. Cook for 1 minute, until it darkens slightly.
  4. Add the red lentils, chicken broth, and salt to taste.
  5. Bring to a boil, then reduce heat, cover and simmer for 30-40 minutes, stirring occasionally, or until the lentils are tender to your liking. Remove from heat. Mash with a wooden spoon for creamier lentils, if desired.
  6. You can garnish and serve right away, but this dish benefits from resting for 30 minutes off heat. Reheat it gently before serving.

Notes

  • For a thinner, soupier red lentils, add ½-1 cup extra stock and simmer longer until you achieve the consistency you prefer.