Misir Wot with Injera
Imagine the deep, earthy aroma of berbere spice filling your kitchen as you simmer red lentils in a rich, aromatic sauce. This Misir Wot, a beloved Ethiopian lentil stew, is a true celebration of flavor and texture—velvety lentils, a gentle heat from the berbere, and a subtle tang from the lentils themselves. You’ll find it utterly comforting, especially when scooped up with soft, spongey injera. This dish is a staple in Ethiopian homes, particularly during fasting days, and it’s a beautiful example of how simple ingredients can create something profoundly satisfying. As you eat, you’ll taste the centuries of tradition and the warmth of sharing a meal. It’s a vegan dish that feels like a hug, inviting you to slow down and savor every bite.
Ingredients
- red lentils200g
- water750ml
- berbere spice blend3 tbsp
- onion2 medium, finely chopped
- garlic4 cloves, minced
- fresh ginger1 tbsp, grated
- tomato paste3 tbsp
- vegetable oil3 tbsp
- salt1 tsp
- store-bought injera4 pieces
- fresh parsleyfor garnish
Nutrition
Directions
- 1
Rinse the red lentils under cold water until the water runs clear. In a medium saucepan, combine the lentils with 750ml of water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, until lentils are tender but not mushy. Drain any excess liquid and set aside.
- 2
In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté for 8–10 minutes, stirring occasionally, until they are deeply golden and caramelized. This step is crucial for building flavor, so don’t rush it.
- 3
Add the minced garlic and grated ginger to the pot and cook for another 1–2 minutes until fragrant. Then stir in the berbere spice blend and cook for 1 minute more, allowing the spices to toast and release their oils.
- 4
Add the tomato paste and stir well, cooking for 2–3 minutes until it darkens slightly and begins to stick to the bottom. This deepens the color and flavor. Then add the cooked red lentils, along with 250ml of fresh water, and stir to combine.
- 5
Bring the stew to a gentle simmer, then reduce heat to low. Cook uncovered for 20–25 minutes, stirring occasionally, until the mixture thickens to a hearty stew consistency. Season with salt to taste. Serve hot over warm injera, garnished with fresh parsley.
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