Misir Wot - Ethiopian Red Lentil Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
183 kcal
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Course
Main Course
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Cuisine
African
Misir Wot - Ethiopian Red Lentil Stew
Description
Misir Wot - Ethiopian Red Lentil Stew centers on red lentils cooked slowly in a blend of melted butter, finely chopped onions, minced garlic and ginger, tomato paste, and authentic berbere spice. The butter is first heated on medium to sauté onions until translucent without browning. Garlic, ginger, tomato paste, and berbere are then added and cooked briefly, allowing the spices to bloom and become aromatic. Rinsed red lentils are added with water and simmered on low, covered for about 30 minutes until soft and creamy. The dish is finished with chopped cilantro stirred in for a fresh finish.
This stew delivers a richly spiced, thick texture with depth from the berbere and tomato paste. It is simmered gently to develop layers of flavor without letting the lentils dry out. The resulting dish is hearty, nourishing, and works well as a main vegetarian entree or side served with injera or rice.
The recipe includes practical advice for storage and handling. Misir Wot keeps well refrigerated up to 3 days in an airtight container and freezes well for 4-6 months when cooled completely. Reheating is easiest in the microwave with stirring every 30-45 seconds until hot. It is recommended to consume fully reheated portions rather than reheating multiple times to maintain quality and safety.
Ingredients
- 3 Tbsp butter unsalted, optional: vegan butter
- 1 onion yellow, chopped fine
- 1 tsp ginger minced or micro-planed
- 1 tsp garlic minced
- 2 Tbsp tomato paste
- 2 Tbsp berbere spice
- 1 cup lentils red
- 2 cups water
- ¼ cup cilantro chopped
Instructions
- Chop the onion, garlic and ginger.
- Heat the butter on medium until melted and hot. Add the onion and sauté until translucent. Stir frequently and do not allow to brown.
- Add the garlic, ginger, tomato paste and berbere spice. Allow to cook 2-3 minutes until well combined and fragrant. Stir continuously.
- Pour in the water and mix well.
- Rinse the lentils in a strainer to be sure they are clean and free of any debris. Add the rinsed lentils and stir in.
- Turn the heat to low and cook covered for 30 minutes until tender. Check after 15 minutes and add water ¼ cup at a time if they are dry and sticking to the bottom of the pan.
- Serve with chopped cilantro.
Notes
- Store leftover lentil stew in an airtight container refrigerated for up to 3 days.
- Freeze completely cooled misir wot in airtight containers for 4 to 6 months; portion freezing in muffin tins is convenient.
- Reheat in microwave stirring every 30-45 seconds until hot; avoid reheating more than once to maintain safety and quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 252mg | 11% |
| Potassium | 386mg | 8% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 28mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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