📝 About This Recipe
Misir Wot is the soul of Ethiopian vegan cuisine, a vibrant and velvety red lentil stew that pulses with the warmth of Berbere spice and the richness of Niter Kibbeh. This slow-cooked masterpiece transforms humble pulses into a complex, fiery, and deeply comforting dish that is as nutritious as it is flavorful. Traditionally served on a communal platter of tangy Injera, it is the ultimate expression of Ethiopian hospitality and culinary artistry.
🥗 Ingredients
The Pulse
- 2 cups Red Split Lentils (Misir) (thoroughly rinsed until water runs clear)
The Flavor Base
- 3 large Red Onions (very finely minced, almost to a pulp)
- 1/2 cup Niter Kibbeh (Ethiopian Spiced Butter) (substitute with oil or vegan butter for a plant-based version)
- 3-5 tablespoons Berbere Spice Blend (adjust based on desired heat level)
- 5 cloves Garlic (minced)
- 2 tablespoons Fresh Ginger (finely grated)
- 2 tablespoons Tomato Paste
Liquid and Seasoning
- 4-5 cups Vegetable Broth or Water (added gradually)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Mekelesha (Ethiopian Finishing Spice) (optional; can substitute with a pinch of cardamom and cloves)
👨🍳 Instructions
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1
Begin by rinsing your red lentils multiple times in cold water. Continue until the water transitions from cloudy to clear, then drain and set aside.
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2
In a heavy-bottomed pot or Dutch oven, add the finely minced onions. Cook them over medium heat without any oil or butter for about 10-15 minutes. Stir frequently to prevent burning; the goal is to sweat out the moisture and achieve a deep, sweet aroma.
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3
Once the onions are soft and slightly golden, add the Niter Kibbeh (or oil). Let the onions sauté in the fat for another 5 minutes until they become translucent and fragrant.
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4
Stir in the Berbere spice blend. Allow the spice to toast in the fat for 2-3 minutes on low heat. This 'blooming' process is essential to unlock the depth of the chili and spices.
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5
Add the minced garlic and grated ginger. Sauté for 2 minutes until the raw edge of the aromatics has softened.
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6
Incorporate the tomato paste, stirring it into the onion and spice mixture for 2 minutes to caramelize it slightly.
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7
Pour in the rinsed lentils and stir well to ensure every grain is coated in the rich, red spice base.
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8
Add 3 cups of the vegetable broth or water. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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9
Cover the pot and let the lentils simmer gently. Red lentils cook relatively quickly but for Misir Wot, we want them to break down into a thick, creamy puree.
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10
Every 10 minutes, stir the pot and add more broth (1/2 cup at a time) as the lentils absorb the liquid. This slow addition creates a superior texture.
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11
Continue simmering for about 35-45 minutes. The lentils should be completely soft and the stew should have a thick, porridge-like consistency.
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12
Season with salt to taste and stir in the Mekelesha finishing spice if using. Let it sit off the heat for 5 minutes before serving to let the flavors settle.
💡 Chef's Tips
The secret to authentic Misir Wot is the long, dry-cook of the onions; don't rush this step as it provides the foundational sweetness. If the stew is too spicy, add a teaspoon of sugar or more Niter Kibbeh to mellow the heat. Always use red split lentils (Masoor Dal) as they break down easily; whole lentils will not provide the correct creamy texture. If you cannot find Niter Kibbeh, make a quick version by simmering clarified butter with a cinnamon stick, a few cloves, and a bruised ginger slice. Ensure your Berbere is fresh, as old spices can result in a bitter or dusty flavor profile.
🍽️ Serving Suggestions
Serve traditionally atop a large piece of Injera (Ethiopian sourdough flatbread) to soak up the juices. Pair with 'Gomen' (braised collard greens) and 'Atakilt Wat' (cabbage and carrots) for a complete Ethiopian veggie combo. A side of Ayib (Ethiopian fresh cheese) or Greek yogurt can help cool the palate from the Berbere heat. Enjoy with a glass of Tej (Ethiopian honey wine) or a light, crisp lager. Finish the meal with a traditional Ethiopian coffee ceremony to balance the heavy spices.