Ethiopian Misir Wat with Injera
If you've ever torn a piece of injera and scooped up a rich, spicy lentil stew, you know the magic of Ethiopian cuisine. My vegan misir wat captures that magic with red lentils simmered in a fragrant berbere-spiced sauce. The slow caramelization of onions creates a deep, sweet base, while the berbere adds a smoky heat that warms you from the inside out. Serve it with tangy injera for an authentic experience that's both comforting and exciting. It's a dish that invites you to gather around the table, share, and savor every bite.
Ingredients
- red lentils200g
- onions2 large, finely chopped
- garlic cloves3, minced
- ginger1 tbsp, grated
- berbere spice2 tbsp
- tomato paste1 tbsp
- vegetable oil3 tbsp
- water800ml
- salt1 tsp
- injera4 pieces, for serving
Directions
- 1
Rinse the red lentils under cold water until the water runs clear. Set aside.
- 2
In a large pot, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until deeply caramelized and soft, about 15 minutes.
- 3
Add the garlic, ginger, and berbere spice. Stir constantly for 2 minutes to toast the spices and prevent burning.
- 4
Stir in the tomato paste and cook for another minute. Add the rinsed lentils, water, and salt. Bring to a boil, then reduce heat to low and simmer, covered, until the lentils are tender and the stew is thick, about 25-30 minutes. Stir occasionally to prevent sticking.
- 5
Taste and adjust salt if needed. Serve hot with injera, using the injera to scoop up the stew.
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