5.0 from 15 votes
Misir Wot Recipe (Ethiopian Lentils) with Ayib
Classic Ethiopian Recipes are a celebration of exotic spices and slow-cooked flavor. Misir Wot (Mesir Wat), a traditional Red Lentil Stew, is both bold and comforting with a generous dollop of creamy Ayib cheese on top.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8
Calories: 304 kcal
Course:
Main Course
Cuisine:
American , Ethiopian
Ingredients
For the Misir Wot Red Lentil Stew:
- 2 cups red lentils
- 1 large onion chopped
- 3 tablespoons butter
- 2 tablespoons fresh grated ginger
- 2 cloves garlic minced
- 1 tablespoon hot smoked paprika
- 1 teaspoon tumeric
- 1 teaspoon garam masala
- 2 tablespoons tomato paste
- salt and pepper
For the Ayib (Iab):
- 3 cups small curd cottage cheese
- Zest of 1 lemon
- 3 tablespoons plain greek yogurt
- 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.
Cup of Yum
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
- Berbere Paste or Spice Blend: If you happen to have Berbere paste on hand, you can use 3 1/2 tablespoons in place of the paprika, turmeric, garam masala, and tomato paste. If you have Berbere Spice Blend, do not omit the tomato paste, but swap 5 teaspoons for the paprika, turmeric, garam masala.
Nutrition Information
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
(19%)
Fiber
15g
(60%)
Sugar
5g
(10%)
Vitamin A
1240IU
(25%)
Vitamin C
4.5mg
(5%)
Calcium
113mg
(11%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 304
% 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.