📝 About This Recipe
Transport your kitchen to the heart of Addis Ababa with this soul-warming Misir Wot, the crown jewel of Ethiopian vegan cuisine. This dish transforms humble red lentils into a rich, buttery masterpiece infused with the complex heat of Berbere spice and the aromatic depth of Niter Kibbeh. Utilizing the Instant Pot allows the lentils to achieve their signature 'melt-in-your-mouth' texture in a fraction of the time, while maintaining the bold, earthy flavors traditional to this beloved stew.
🥗 Ingredients
The Aromatics
- 2 large Red Onions (very finely minced or pulsed in a food processor)
- 5 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Ginger (grated finely)
- 3 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee or oil for vegan option)
The Spice Profile
- 3-4 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 2 tablespoons Tomato Paste (adds body and acidity)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Sugar (to balance the acidity of the spices)
The Base
- 2 cups Split Red Lentils (Mesir) (rinsed thoroughly until water runs clear)
- 3.5 cups Vegetable Broth (low sodium preferred)
- 1/2 cup Water (reserved for adjusting consistency after cooking)
👨🍳 Instructions
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1
Thoroughly rinse the red lentils in a fine-mesh sieve under cold running water until the water is no longer cloudy; drain well and set aside.
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2
Select the 'Sauté' function on your Instant Pot and set it to 'Normal'. Add the finely minced red onions to the dry inner pot.
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3
Cook the onions without oil for 5-7 minutes, stirring frequently. This traditional 'dry sauté' method evaporates moisture and develops a deep, sweet foundation without burning.
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4
Once the onions are translucent and slightly browned, add the Niter Kibbeh (or oil). Stir until melted and fragrant.
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5
Add the garlic and ginger paste. Sauté for another 2 minutes until the raw aroma dissipates.
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6
Stir in the Berbere spice blend and tomato paste. Add a splash of water if the spices begin to stick. Toast the spices for 2-3 minutes to unlock their essential oils.
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7
Pour in the rinsed lentils and stir well to ensure every lentil is coated in the spicy onion base.
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8
Add the vegetable broth and salt. Use a wooden spoon to scrape the bottom of the pot (deglaze) to ensure no bits are stuck, which prevents the 'Burn' notice.
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9
Secure the lid and set the steam release valve to the 'Sealing' position.
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10
Cancel the Sauté function. Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 5 minutes.
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11
When the cooking cycle is complete, allow for a 10-minute Natural Pressure Release (NPR) before venting any remaining steam.
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12
Open the lid and stir the lentils vigorously. Red lentils break down easily; stirring will create that characteristic creamy, thick consistency.
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13
If the stew is too thick, stir in the reserved 1/2 cup of warm water. Taste and add more salt or a pinch of Berbere if needed.
💡 Chef's Tips
The secret to authentic flavor is the dry-sautéing of the onions; don't rush this step as it builds the flavor profile. If you cannot find Niter Kibbeh, use ghee and add a pinch of cardamom and fenugreek to mimic the spiced butter profile. Berbere spice heat levels vary wildly by brand; start with 2 tablespoons if you are sensitive to spice and add more later. Always rinse your lentils until the water is crystal clear to prevent the stew from becoming overly gummy or bitter. For a truly professional finish, stir in one extra tablespoon of Niter Kibbeh right before serving for a glossy, rich sheen.
🍽️ Serving Suggestions
Serve traditionally atop room-temperature Injera (Ethiopian sourdough flatbread) to soak up the juices. Pair with 'Atakilt Wat' (spiced cabbage and potatoes) for a complete Ethiopian veggie combo platter. A side of cool Ayib (Ethiopian fresh cheese) or Greek yogurt helps balance the intense heat of the Berbere. Enjoy with a crisp, light lager or a traditional honey wine (Tej) to complement the spice. Serve alongside a fresh tomato and red onion salad (Timatim Salata) for a bright, acidic contrast.