📝 About This Recipe
A cornerstone of Ethiopian cuisine, Misir Wot is a vibrant, velvety red lentil stew infused with the complex heat of Berbere spice and the aromatic depth of Niter Kibbeh. While often enjoyed for dinner, its hearty, protein-rich profile makes it a spectacular savory breakfast when paired with tangy injera or crusty bread. This dish offers a soul-warming explosion of flavor, balancing spicy, earthy, and savory notes in every bite.
🥗 Ingredients
The Base
- 2 cups Red Lentils (Split) (rinsed thoroughly until water runs clear)
- 3 large Red Onions (very finely minced, almost to a pulp)
- 1/4 cup Vegetable Oil (can substitute with more Niter Kibbeh for richness)
The Aromatics
- 3-4 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 2 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (substitute with ghee if unavailable)
- 5 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1 tablespoon Tomato Paste
The Simmer
- 4 cups Vegetable Broth or Water (plus more if needed for consistency)
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Mekelesha (Optional Finishing Spice) (a blend of cardamom, cloves, and cinnamon)
👨🍳 Instructions
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1
Begin by rinsing your red lentils in a fine-mesh sieve under cold running water. Agitate them with your fingers 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 red onions. Cook them over medium heat without any oil or water for about 5-7 minutes. This 'dry sweating' method allows the onions to release their moisture and develop a deep, sweet foundation.
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3
Once the onions are soft and starting to turn translucent, add the vegetable oil. Sauté for another 5 minutes until the onions begin to take on a golden hue.
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4
Stir in the Berbere spice blend. If the mixture looks too dry, add a tablespoon of water. Toast the spice with the onions for 3-4 minutes to unlock the essential oils and dampen the raw 'punch' of the chili.
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5
Add the minced garlic, grated ginger, and tomato paste. Stir constantly for 2 minutes until the aromatics are fragrant and the tomato paste has darkened slightly.
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6
Incorporate the Niter Kibbeh (spiced butter). Allow it to melt into the onion and spice mixture, creating a rich, glossy paste known as the 'kulet'.
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7
Pour in the rinsed lentils and stir well to ensure every grain is coated in the spicy aromatic base.
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8
Add 4 cups of vegetable broth or water and the sea 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 every 5-10 minutes to prevent the lentils from sticking to the bottom.
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10
Continue simmering for 30-35 minutes. The lentils should break down completely, transforming the liquid into a thick, creamy, and cohesive stew.
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11
If the stew becomes too thick before the lentils are tender, add a splash of warm water. The final consistency should be like a thick porridge.
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12
Taste and adjust the salt. If using Mekelesha finishing spice, stir it in now for a final aromatic lift.
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13
Remove from heat and let the Misir Wot rest for 5 minutes before serving. This allows the flavors to settle and the texture to thicken further.
💡 Chef's Tips
The secret to an authentic Misir Wot is the onions; they must be minced very finely so they melt into the sauce. Don't rush the 'kulet' (the onion and spice base)—slow cooking at the start builds the complex flavor profile. If you cannot find Berbere, you can make a DIY version with chili flakes, paprika, garlic powder, ginger, basil, and cardamom. Always use red split lentils as they break down faster and create the signature creamy texture compared to green or brown lentils. For a vegan version, ensure you use a high-quality vegan spiced butter or stick to a neutral oil with extra spices.
🍽️ Serving Suggestions
Serve traditionally atop a large piece of Injera (Ethiopian sourdough flatbread) to soak up the juices. Pair with a side of 'Ayib' (Ethiopian fresh cheese) or Greek yogurt to cool down the heat of the Berbere. For a hearty breakfast, serve alongside scrambled eggs (Enkulal Firfir) and hot spiced tea. Add a side of Gomen (stewed collard greens) for a beautiful color contrast and nutritional balance. A crisp, light salad with a lemon vinaigrette provides a refreshing palate cleanser between spicy bites.