Mesir Wot (Ethiopian Red Lentil Stew)
There’s a moment when you first smell the berbere—warm, smoky, with a gentle kick—that you know you’re about to experience something truly special. Mesir Wot is the heart of Ethiopian vegan cooking, a deeply comforting red lentil stew that simmers slowly until the lentils break down into a velvety, fragrant embrace. The berbere spice blend, with notes of chili, fenugreek, and ginger, dances with the sweetness of caramelized onions and the earthy depth of niter kibbeh (here made with oil for a vegan version). You’ll find yourself tearing off pieces of injera to scoop up every last drop, and the next day, the flavors only deepen, making this a dish you’ll crave again and again.
Ingredients
- red lentils250g
- onions3 medium
- garlic cloves4
- fresh ginger1 tbsp grated
- berbere spice mix3 tbsp
- tomato paste80g
- water750ml
- olive oil60ml
- salt1 tsp
- cayenne pepper1/2 tsp optional
Nutrition
Directions
- 1
Rinse the red lentils under cold water until the water runs clear, then drain well.
- 2
Finely chop the onions. In a large, heavy-bottomed pot, heat the olive oil over medium heat and sauté the onions, stirring often, until they are deeply golden and caramelized—about 15 minutes.
- 3
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Stir in the berbere spice mix and tomato paste, and cook for 2 minutes, letting the spices bloom and the paste darken slightly.
- 5
Add the lentils and water, bring to a boil, then reduce heat to a gentle simmer. Cover and let cook for 30-35 minutes, stirring occasionally, until the lentils are tender and the stew thickens. Season with salt and cayenne if desired.
- 6
Serve hot with injera or steamed rice, and maybe a side of sautéed greens or a simple salad.
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