Ethiopian Misir Wot with Injera
Misir wot is the heart of Ethiopian home cooking—a fragrant, spicy red lentil stew that simmers until creamy and rich. The secret lies in berbere, a bold blend of chili, fenugreek, and warm spices, and in the slow caramelization of onions without oil. You'll love how the lentils absorb the deep flavors, creating a hearty dish that's both comforting and exciting. Served with tangy injera, it's a meal that invites you to eat with your hands and share with friends. This vegan version stays true to tradition, proving that plant-based food can be deeply satisfying.
Ingredients
- red lentils300g
- red onion2 large, finely chopped
- garlic4 cloves, minced
- fresh ginger1 tbsp, grated
- berbere spice blend2 tbsp
- tomato paste2 tbsp
- vegetable oil2 tbsp
- vegetable broth1 L
- 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, dry-sauté the chopped onions over medium heat for 5 minutes until they release their moisture and start to soften. Add the vegetable oil and continue cooking for another 5 minutes until golden.
- 3
Stir in the garlic, ginger, and berbere spice blend. Cook for 1 minute until fragrant. Add the tomato paste and cook for another minute.
- 4
Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally, until the lentils are soft and the stew is thick.
- 5
Season with salt. If the stew is too thick, add a little more broth to reach a creamy consistency.
- 6
Serve hot with injera, using the injera to scoop up the stew. Enjoy!
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