Misir Wot Recipe (Ethiopian Lentils) with Ayib
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8
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Calories
304 kcal
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Course
Main Course
Misir Wot Recipe (Ethiopian Lentils) with Ayib
Description
This recipe involves sautéing onions in butter to form a soft base, then adding freshly grated ginger and minced garlic for aroma and flavor. Spices such as smoked paprika, turmeric, and garam masala along with tomato paste are incorporated before adding red lentils and water. The lentils simmer until tender and stew thickens to a porridge-like consistency. The result is a richly spiced lentil dish with layers of warmth and mild heat.
The accompanying Ayib is prepared by rinsing and draining small-curd cottage cheese to remove excess moisture, then mixing it with plain Greek yogurt, lemon zest, and salt. This creamy, slightly tangy topping balances the robust savory flavors of the lentils when served together, providing a cooling texture and flavor contrast.
This dish can be enjoyed as a hearty vegetarian entrée or part of an Ethiopian meal with injera or other sides. The combination of spices and creamy cheese makes it distinctive and well-rounded in flavor and texture.
If traditional Berbere seasoning is available, it may replace the individual spices and tomato paste with adjustments noted in the recipe. The lentil stew stores well for later reheating.
Ingredients
For the Misir Wot Red Lentil Stew:
- 2 cups red lentils
- 1 onion chopped, large
- 3 tablespoons butter
- 2 tablespoons ginger fresh grated
- 2 cloves garlic minced
- 1 tablespoon smoked paprika hot
- 1 teaspoon Turmeric
- 1 teaspoon garam masala
- 2 tablespoons tomato paste
- salt
- black pepper
For the Ayib (Iab):
- 3 cups cottage cheese small curd
- lemon zest of 1
- 3 tablespoons yogurt plain, Greek
- 1/4 teaspoon salt
Instructions
For the Misir Wot:
- Place a large sauce pot over medium heat. Add the butter and chopped onions and saute for 3-5 minutes, until soft. Add the ginger and garlic and saute another 2 minutes.
- Next add the spices and tomato paste along with 2 teaspoons of salt. Mix well, then add the lentils and 6 cups of water.
- Cover the pot and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.
- Uncover and stir the lentils, then continue to cook uncovered for another 10-15 minutes until a thick porridge-like consistency is reached. Remove from heat and cover until ready to serve.
For the Ayib:
- Rinse and drain the cottage cheese in cold water until only clean curds are left. Place the curds in a bowl and press them dry with paper towels until most of the moisture in removed and the curds have broken up.
- Mix in the yogurt, lemon zest and salt. Refrigerated until ready to serve. To serve: Scoop the Mesir Wat into bowl and place a generous dollop of Ayib on top.
Notes
- If using Berbere paste instead of individual spices, substitute 3 1/2 tablespoons for paprika, turmeric, garam masala, and tomato paste.
- If using Berbere spice blend, substitute 5 teaspoons for the paprika, turmeric, and garam masala, but do not omit the tomato paste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 304kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 458mg | 19% |
| Potassium | 659mg | 14% |
| Fiber | 15g | 60% |
| Sugar | 5g | 10% |
| Vitamin A | 1240IU | 25% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 113mg | 11% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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