Misir Wot with Injera
There’s a moment when the scent of berbere and simmering lentils fills your kitchen that you know you’ve stumbled upon something truly special. This Misir Wot, a deeply comforting Ethiopian red lentil stew, is that dish for me. It’s vibrant, earthy, and slowly builds a gentle warmth that lingers on your tongue. I love how the lentils break down into a rich, almost buttery consistency, mingling with the complex spice blend and a whisper of garlic and ginger. You serve it atop a spongy, tangy injera, tearing off pieces to scoop up every last drop. It’s a meal that feels like a warm embrace, perfect for sharing with people you love.
Ingredients
- red lentils200g
- onion (finely diced)200g
- berbere spice mix3 tbsp
- tomato paste2 tbsp
- garlic (minced)4 cloves
- fresh ginger (grated)1 tbsp
- vegetable oil3 tbsp
- water750ml
- salt1 tsp
- fresh cilantro (chopped, for garnish)handful
- injera (for serving)4 pieces
Nutrition
Directions
- 1
Rinse the red lentils in cold water until it runs clear, then drain them well.
- 2
In a large, heavy pot, heat the vegetable oil over medium heat. Sauté the diced onion for 8-10 minutes, stirring often, until deeply golden and nearly caramelized. This is the flavor foundation.
- 3
Stir in the berbere spice mix and cook for 1 minute until fragrant, then add the tomato paste, minced garlic, and grated ginger. Cook another 2 minutes, stirring constantly to prevent burning.
- 4
Add the drained lentils and water. Bring to a gentle boil, then reduce heat to low, cover partially, and let simmer for 30-35 minutes, stirring occasionally, until the lentils are soft and the stew has thickened. Add salt in the last 10 minutes.
- 5
Taste and adjust salt or berbere if you want more heat. The stew should be thick, not soupy. Serve hot over injera, garnished with fresh cilantro.
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