📝 About This Recipe
A cornerstone of Ethiopian 'Yetsom' (fasting) cuisine, Defen Misir Wot is a soul-warming stew that celebrates the humble whole brown lentil. Unlike its red lentil cousin, these lentils retain their shape and provide a satisfying, meaty texture enveloped in a rich, aromatic sauce. Infused with the complex heat of Berbere spice and the savory depth of slow-cooked red onions, this dish is a masterclass in plant-based comfort food.
🥗 Ingredients
The Lentils
- 1.5 cups Whole brown or green lentils (rinsed and picked over for stones)
- 4 cups Water (for par-boiling)
The Aromatics
- 3 large Red onions (very finely minced; traditionally pulsed in a food processor)
- 1/2 cup Vegetable oil (can use grapeseed or canola oil)
- 2 tablespoons Garlic (freshly minced to a paste)
- 1.5 tablespoons Ginger (freshly grated)
Spices and Seasoning
- 3-4 tablespoons Berbere spice blend (adjust based on desired heat level)
- 1 tablespoon Tomato paste (adds body and color)
- 1/2 teaspoon Mekelesha spice blend (optional finishing spice; or use a pinch of cloves and cardamom)
- 1 teaspoon Salt (or to taste)
- 1-2 cups Vegetable broth (as needed for consistency)
👨🍳 Instructions
-
1
Place the rinsed lentils in a medium pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until tender but still holding their shape. Drain and set aside.
-
2
In a large, heavy-bottomed pot or Dutch oven, add the finely minced red onions. Cook them over medium heat without any oil for 5-7 minutes, stirring constantly to prevent burning. This 'dry sweating' removes moisture and develops a deep, sweet base.
-
3
Once the onions are soft and starting to turn translucent/brown, pour in the vegetable oil. Sauté the onions in the oil for another 10 minutes until they are completely softened and dark golden.
-
4
Add the Berbere spice blend to the onion mixture. Stir well and cook for 3-5 minutes. If the mixture becomes too dry or starts to stick, add a tablespoon of water or broth at a time.
-
5
Stir in the tomato paste, garlic, and ginger. Continue to sauté for another 2-3 minutes until the raw smell of the garlic and ginger disappears.
-
6
Add the par-cooked lentils into the pot. Stir thoroughly to ensure every lentil is coated in the spicy onion base.
-
7
Pour in 1 cup of vegetable broth or water. Bring the stew to a gentle simmer.
-
8
Cover the pot and let it simmer on low heat for 20-25 minutes. This allow the flavors to penetrate the skin of the whole lentils.
-
9
Check the consistency periodically. If the stew is too thick, add a little more broth. It should be thick and scoopable, not watery.
-
10
Season with salt to taste. If using, sprinkle the Mekelesha spice blend over the top in the last 2 minutes of cooking for an aromatic finish.
-
11
Remove from heat and let the stew rest for 5-10 minutes before serving. The flavors will continue to meld and deepen.
💡 Chef's Tips
Always use red onions for the most authentic flavor profile; they provide a sweetness that white onions lack. The secret to a great Wot is the onion prep—the more finely minced they are, the smoother and richer your sauce will be. Don't rush the dry-sweating of the onions; this step is crucial for achieving the traditional texture and color. If you find the Berbere too spicy, you can mellow the heat by adding a bit more oil or a touch more tomato paste. Leftovers are even better the next day as the spices fully infuse the lentils.
🍽️ Serving Suggestions
Serve traditionally on 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 veggie platter. Serve alongside a fresh Ethiopian tomato salad (Timatim Selata) to provide a cool, acidic contrast to the spice. A glass of honey wine (Tej) or a light, crisp lager balances the heat of the Berbere beautifully. For a non-traditional but delicious option, serve over basmati rice or with warm pita bread.