Misir Wot (Ethiopian Red Lentil Stew)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
203 kcal
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Course
Main Course
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Cuisine
Ethiopian
Misir Wot (Ethiopian Red Lentil Stew)
Description
Misir Wot involves slowly softening diced onions in olive oil, sometimes with a splash of water, to build a flavorful base. Garlic, red chili powder, and tomato paste are added and sautéed to deepen their taste. Canned diced tomatoes and berbere spice are incorporated, with some of the oil and optional cardamom powder stirred in to add complexity. Rinsed red lentils and water are added along with salt, and the mixture is brought to a boil before simmering covered to meld the flavors and soften the lentils until tender.
The result is a thick, spicy lentil stew with a deep red color and robust flavor from the berbere seasoning, with the chili powder providing heat that can be adjusted. The texture is creamy while retaining some body from the lentils. Typically, Misir Wot is served alongside Ethiopian staples and can accommodate additions or spice adjustments based on taste.
Ingredients
- 4 tablespoons olive oil divided
- 1 onion large, diced
- ½ tablespoon garlic or minced garlic, paste
- 2 teaspoons red chili powder heaping teaspoons, adjust to spice tolerance!
- 1 teaspoon tomato paste
- 1 can tomato diced, 14.5 oz
- 2 tablespoons berbere powder divided
- ¼ teaspoon cardamom powder optional
- 1 cup split lentils red lentils preferred
- 2 cups water
- 1 teaspoon salt adjust to taste
Instructions
- Add a tablespoon of oil to a large skillet or Dutch oven, and cook one finely diced onion until soft on medium heat. You can also add half a cup of water to further soften the onion.
- Add a tablespoon of minced garlic, 2 teaspoons of red chili powder and allow the mixture to cook for 1-2 minutes
- Then, add a teaspoon of tomato paste and sauté the mixture. Then, add a 14.5 oz can of diced tomatoes (no additional flavors) and a tablespoon of berbere spice and sauté for 2-3 minutes. Finally, add the remaining olive oil along with cardamom powder, and give the mix a good stir.
- Wash 1 cup of split lentils (red lentils) and add them to the pot along with 2 cups of water or broth and salt to your taste. Bring this to a boil on medium heat and then turn down the heat to a low-medium. Add the remaining berbere powder and allow the mixture to simmer for at least 15 to 20 minutes, covered. Note: Your cooking time might vary depending on the age of lentils! When cooked, your lentils will be soft to touch but still have a bit of texture. You might also need to add more water as you go along, so make sure to check on your lentils every five minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 567mg | 24% |
| Potassium | 56mg | 1% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 32mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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