Spiced Red Lentil Misir Wat with Injera
Imagine a bowl of deep, earthy red lentils simmered slowly with berbere spice, garlic, and ginger, their warmth coating your tongue like a slow-burning ember. This Misir Wat (Ethiopian lentil stew) is a soulful embrace, its velvety texture shimmering with a fiery yet aromatic heat. You can almost hear the chatter of a busy Addis Ababa market as the scent of niter kibbeh (here, a vegan-spiced oil) fills your kitchen. Spooned onto a soft, tangy injera (the spongy teff flatbread), each bite is a dance of sour, spicy, and smooth. This is comfort food that tells a story—ancient, generous, and profoundly satisfying. Serve it family-style, using torn injera to scoop up every last drop, and let the chiles wake up your spirit.
Ingredients
- red lentils200g
- yellow onion1 large, finely diced
- garlic cloves4, minced
- fresh ginger1 tbsp, grated
- berbere spice mix3 tbsp
- tomato paste2 tbsp
- vegetable oil3 tbsp
- water600ml
- salt1 tsp, or to taste
- injera bread4 pieces (store-bought or homemade)
Nutrition
Directions
- 1
Rinse the red lentils under cold water until it runs clear. Set aside to drain.
- 2
In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until deeply golden, about 8–10 minutes.
- 3
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Add the berbere spice and tomato paste, stirring constantly for 2 minutes to bloom the spices.
- 4
Pour in the rinsed lentils and water. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender and the stew thickens.
- 5
Season with salt to taste. If the stew is too thick, add a splash of water until you reach a creamy, porridge-like consistency.
- 6
Warm the injera briefly in a dry pan or microwave. To serve, lay a piece of injera on each plate, spoon the Misir Wat into the center, and tear off pieces of bread to scoop the stew.
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