Ethiopian Misir Wot with Spiced Berbere
Misir wot is the heart of Ethiopian home cooking—a red lentil stew that simmers until velvety, infused with the complex heat of berbere and the savory depth of niter kibbeh (vegan version). As you stir, the kitchen fills with the aroma of cardamom, fenugreek, and smoked paprika. Each spoonful is a harmony of spice and earthiness, best enjoyed with injera or crusty bread. This recipe is my go-to for a nourishing, flavorful meal that feels like a warm embrace.
Ingredients
- red lentils200g
- berbere spice blend2 tbsp
- onion1 large, finely chopped
- garlic3 cloves, minced
- ginger1 tbsp, grated
- tomato paste2 tbsp
- vegetable oil3 tbsp
- vegetable broth800ml
- salt1 tsp
- black pepper1/2 tsp
- fresh cilantrofor garnish (optional)
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 chopped onion and cook until soft and translucent, about 5 minutes.
- 3
Stir in the garlic, ginger, and tomato paste. Cook for 2 minutes until fragrant.
- 4
Add the berbere spice blend and cook for another minute, stirring constantly to toast the spices.
- 5
Add the rinsed lentils, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 25-30 minutes, until the lentils are tender and the stew has thickened. Stir occasionally.
- 6
Taste and adjust seasoning. Garnish with fresh cilantro if desired. Serve hot with injera or bread.
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