📝 About This Recipe
Transport your kitchen to the highlands of Ethiopia with Misir Wot, a soul-warming red lentil stew that defines East African comfort food. This dish marries the earthy protein of split red lentils with the fiery, complex depth of Berbere spice and the aromatic richness of Niter Kibbeh (spiced clarified butter). Slow-simmered until the lentils transform into a velvety, thick puree, it offers a perfect balance of heat, sweetness, and savory umami that is traditionally scooped up with tangy injera bread.
🥗 Ingredients
The Base
- 2 large Red Onions (very finely minced, almost to a pulp)
- 3 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee and a pinch of cardamom/cumin)
- 2 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
Aromatics and Spices
- 3-4 tablespoons Berbere Spice Blend (adjust based on heat tolerance; authentic versions are spicy)
- 5 cloves Garlic (pressed or finely minced)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 1 tablespoon Tomato Paste (for body and color)
The Pulse
- 1.5 cups Split Red Lentils (Mesir) (rinsed thoroughly in cold water until clear)
- 3.5 cups Vegetable Broth or Water (hot)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Mekelesha Spice (Optional) (a finishing spice blend of cardamom, cloves, and cinnamon)
👨🍳 Instructions
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1
Begin by placing your finely minced red onions in a heavy-bottomed pot or Dutch oven over medium heat. Do not add oil or butter yet; we are dry-sweating the onions to remove moisture and achieve a deep flavor profile.
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2
Cook the onions for about 8-10 minutes, stirring frequently to prevent burning. If they start to stick, add a teaspoon of water. They should become translucent and slightly purple-brown.
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3
Add the Niter Kibbeh and vegetable oil to the onions. Sauté for another 5 minutes until the onions are soft and fragrant.
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4
Stir in the Berbere spice blend. This is a crucial step—toast the spice with the onions and fat for 2-3 minutes. If it looks too dry, add a splash of water to create a thick, dark red paste (kulet).
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5
Add the minced garlic, grated ginger, and tomato paste. Stir constantly for 2 minutes until the raw smell of the garlic and ginger dissipates.
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6
Add the rinsed red lentils to the pot. Stir well to ensure every lentil is coated in the spicy red onion base.
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7
Pour in the hot vegetable broth or water. Increase the heat slightly to bring the mixture to a gentle boil.
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8
Once boiling, reduce the heat to low. Cover the pot with a tight-fitting lid and simmer.
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9
Simmer for 25-30 minutes. Every 10 minutes, stir the pot gently to ensure the lentils aren't sticking to the bottom, as they release starch and thicken.
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10
Check the consistency; the lentils should be completely soft and starting to break down into a thick stew. If it's too thick, add a quarter cup of water. If too thin, simmer uncovered for 5 more minutes.
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11
Season with salt to taste and stir in the Mekelesha (if using) for a final aromatic punch.
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12
Turn off the heat and let the Misir Wot sit, covered, for 5 minutes before serving. This allows the flavors to settle and the texture to become perfectly silky.
💡 Chef's Tips
The secret to an authentic Misir Wot is the onion prep—finely mincing or even pulsing them in a processor creates the necessary sauce body. Always rinse your red lentils until the water runs clear to remove excess starch and prevent the dish from becoming gummy. If you don't have Niter Kibbeh, you can make a quick version by melting butter with a pinch of fenugreek, nigella seeds, and ginger. Berbere spice heat levels vary wildly by brand; start with 2 tablespoons and work your way up if you aren't sure of the potency. Don't rush the onion-sweating process; this 'dry cook' is the foundation of Ethiopian flavor depth.
🍽️ Serving Suggestions
Serve warm on a large platter lined with fresh Injera (Ethiopian sourdough flatbread). Pair with 'Gomen' (simmered collard greens) and 'Kik Alicha' (yellow split peas) for a full vegetarian platter. A dollop of Ayib (Ethiopian fresh cheese) or Greek yogurt on the side can help cool the heat from the Berbere. Enjoy with a glass of Tej (Ethiopian honey wine) or a crisp, cold lager to balance the spices. Finish the meal with a traditional Ethiopian coffee ceremony featuring dark roasted beans and a hint of salt or cardamom.