📝 About This Recipe
Transport your senses to the heart of Addis Ababa with Misir Wot, the crown jewel of Ethiopian plant-based cuisine. This silky, protein-rich stew features red lentils slow-simmered in a rich, complex base of Berbere spice and slow-cooked red onions. It is a masterclass in building deep, savory flavors without a drop of dairy, resulting in a comforting dish that is simultaneously fiery, earthy, and deeply aromatic.
🥗 Ingredients
The Lentils
- 1.5 cups Red Lentils (Mesir) (rinsed thoroughly until water runs clear)
- 4 cups Water or Vegetable Stock (hot)
The Flavor Base
- 2 large Red Onions (very finely minced, almost to a pulp)
- 1/2 cup Vegetable Oil (neutral flavor like grapeseed or sunflower)
- 3-4 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 5 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 2 tablespoons Tomato Paste (for color and acidity)
Seasoning & Finish
- 1 teaspoon Sea Salt (or to taste)
- 1/2 teaspoon Mekelesha Spice Blend (optional finishing spice (cardamom, clove, cinnamon))
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Begin by rinsing the red lentils in a fine-mesh sieve under cold running water. Continue rinsing until the water is no longer cloudy, 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 for 5-7 minutes. This traditional 'dry-sweating' technique removes moisture and mellows the onion flavor.
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3
Once the onions are soft and starting to turn translucent, add the vegetable oil. Sauté for another 10 minutes, stirring frequently, until the onions are golden brown and very soft.
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4
Lower the heat and add the Berbere spice blend. Stir constantly for 2-3 minutes to toast the spices in the oil; if it looks too dry, add a tablespoon of water to prevent burning.
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5
Stir in the minced garlic and grated ginger. Cook for 2 minutes until the aroma is fragrant and fills the kitchen.
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6
Add the tomato paste to the pot. Stir it into the onion and spice mixture for 3 minutes, allowing it to slightly caramelize and deepen in color.
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7
Pour in the rinsed lentils and stir well to ensure every grain is coated in the spicy oil base.
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8
Add 4 cups of hot water or vegetable stock. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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9
Cover the pot partially and simmer for 25-30 minutes. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
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10
The lentils are done when they have broken down into a thick, creamy consistency and have absorbed most of the liquid. If the stew is too thick, add a splash more water.
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11
Season with salt to taste and stir in the Mekelesha spice blend (if using) for a final layer of aromatic complexity.
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12
Turn off the 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 Wot is the onions; mince them as finely as possible so they melt into the sauce. If your Berbere is very spicy, start with 2 tablespoons and work your way up. Always use hot water or stock when adding to the lentils to maintain a consistent cooking temperature. Don't rush the dry-sweating of the onions; this step is essential for the characteristic deep base flavor. Misir Wot tastes even better the next day as the spices continue to meld and develop.
🍽️ Serving Suggestions
Serve traditionally atop a large piece of sourdough Injera bread. Pair with Gomen (Ethiopian Collard Greens) for a balanced nutritional profile. Accompany with a side of cool Ayib (vegan almond-based 'cheese') or a simple tomato salad to cut the heat. Serve with a glass of dry honey wine (Tej) or a light, crisp lager. Enjoy with a side of steamed jasmine rice if Injera is unavailable.