📝 About This Recipe
Misir Wot is the crown jewel of the Ethiopian vegetarian platter, a soul-warming stew that transforms humble red lentils into a complex masterpiece. The magic lies in the slow-cooked base of red onions and Berbere—a fiery, aromatic spice blend—tempered by the richness of Niter Kibbeh (spiced clarified butter). Each bite offers a perfect balance of heat, earthiness, and a velvety texture that is traditionally scooped up with tangy Injera flatbread.
🥗 Ingredients
The Aromatics
- 2 large Red Onions (very finely minced, almost to a paste)
- 5 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 1/4 cup Niter Kibbeh (or Ghee) (use oil for a vegan version)
- 2 tablespoons Vegetable Oil (to help sauté the onions)
The Spice & Base
- 3-4 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1 tablespoon Tomato Paste (for depth and color)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Sugar (optional, to balance the acidity)
The Lentils
- 1.5 cups Split Red Lentils (Misir) (thoroughly rinsed until water runs clear)
- 3.5 cups Water or Vegetable Broth (plus more if needed for consistency)
- 1/2 teaspoon Mekelesha (Optional) (Ethiopian finishing spice blend)
👨🍳 Instructions
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1
Start by rinsing the red lentils in a fine-mesh sieve under cold running water. Continue until the water transitions from cloudy to clear, then set aside to drain.
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2
In a heavy-bottomed pot or Dutch oven, add the finely minced red onions. Cook them over medium heat without any oil or butter for about 5-7 minutes, stirring constantly to prevent burning. This 'dry sweating' method is the secret to authentic flavor.
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3
Once the onions are soft and have lost their raw moisture, add the vegetable oil and Niter Kibbeh. Sauté for another 10 minutes until the onions are golden brown and translucent.
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4
Stir in the minced garlic and grated ginger. Cook for 2-3 minutes until fragrant, being careful not to let the garlic brown too much.
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5
Add the Berbere spice blend and the tomato paste. Stir vigorously to combine with the onion mixture. If the spices start to stick, add a tablespoon of water.
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6
Cook the spice and onion mixture (the 'kulet') on low-medium heat for about 5-8 minutes. This 'toasts' the spices and removes the raw metallic taste of the tomato paste.
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7
Pour in the rinsed lentils and stir to coat every grain with the spicy aromatic base.
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8
Add 3.5 cups of water or vegetable broth and the salt. Bring the mixture to a gentle boil.
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9
Reduce the heat to low, cover the pot partially, and let it simmer. Stir occasionally to ensure the lentils don't stick to the bottom.
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10
Cook for 25-30 minutes. The lentils should be completely tender and starting to break down, creating a thick, stew-like consistency.
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11
If the stew is too thick, add a splash of hot water. If it's too thin, simmer uncovered for a few more minutes.
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12
Taste and adjust seasoning. Stir in the Mekelesha (if using) for a final aromatic punch, and a final teaspoon of Niter Kibbeh for a glossy finish.
💡 Chef's Tips
The key to a deep flavor is the 'dry sauté' of the onions; don't rush this step as it develops the natural sugars. If you cannot find Niter Kibbeh, use Ghee infused with a pinch of cardamom, fenugreek, and cumin. Berbere heat levels vary wildly by brand; start with 2 tablespoons and work your way up if you aren't sure. Always use red lentils (split), as they break down into the signature creamy texture required for this dish. Avoid over-salting early on, as the flavors concentrate significantly as the liquid reduces.
🍽️ Serving Suggestions
Serve warm on a large piece of Injera (Ethiopian fermented flatbread) for the most authentic experience. Pair with Gomen (braised collard greens) and Atakilt Wat (cabbage and potatoes) for a full veggie platter. A side of Ayib (Ethiopian fresh cheese) or Greek yogurt helps cool down the Berbere heat. Enjoy with a glass of Tej (Ethiopian honey wine) or a crisp, cold lager. For a non-traditional pairing, it works beautifully as a protein-rich dip for toasted sourdough.