Vegan Ethiopian Misir Wat with Injera
This Misir Wat is a soulful, deeply spiced red lentil stew that captures the heart of Ethiopian cuisine. Imagine tender lentils slowly simmered in a fragrant berbere sauce, enriched with caramelized onions, garlic, and ginger. The heat from the chili warms you slowly, while the aromatic blend of cumin, coriander, and cardamom transports you to the bustling markets of Addis Ababa. You'll serve this over tangy, spongy injera, which soaks up every last drop of the velvety sauce. This vegan version stays true to tradition but swaps clarified butter for a rich vegetable oil, making it light yet deeply satisfying. It's the kind of dish that asks you to eat slowly with your hands, folding the fragrant stew into the bread. Whether for a weeknight comfort meal or a festive feast, this recipe will make you fall in love with Ethiopian flavors.
Ingredients
- red lentils200g
- berbere spice blend3 tbsp
- tomato paste2 tbsp
- onion, finely diced2 large
- garlic cloves, minced4
- fresh ginger, grated1 tbsp
- vegetable oil4 tbsp
- water600ml
- salt1 tsp
- black pepper0.5 tsp
- lime juice2 tbsp
- fresh cilantro, chopped2 tbsp
- injera bread4 pieces
Nutrition
Directions
- 1
Start by rinsing the red lentils under cold water until the water runs clear. Set aside to drain.
- 2
Heat the vegetable oil in a large pot over medium heat. Add the diced onions and cook until they are deeply golden and caramelized, stirring occasionally, about 10 minutes.
- 3
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Then add the tomato paste and berbere spice blend, stirring quickly to toast the spices for 30 seconds.
- 4
Pour in the rinsed lentils and water, then season with salt and pepper. Bring to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender and the stew has thickened.
- 5
Once the lentils are cooked through and the stew is velvety, remove from heat. Stir in the lime juice and half of the fresh cilantro. Taste and adjust salt or berbere if needed.
- 6
To serve, place a piece of injera on each plate. Spoon the misir wat generously over the injera, letting it soak into the bread. Garnish with the remaining cilantro and serve with additional injera on the side as a utensil.
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