Misir Wot

Misir Wot is a deeply spiced Ethiopian red lentil stew that forms an essential part of a traditional injera spread. It is a staple of fasting days in the Ethiopian Orthodox calendar, naturally vegan and powerfully flavored with berbere spice blend and niter kibbeh, the clarified spiced butter central to Ethiopian cooking.

Serves: 4

Ingredients

• 300g (1.5 cups) red lentils, rinsed
• 2 large onions, finely diced
• 4 cloves garlic, minced
• 1 tbsp (8g) fresh ginger, grated
• 3 tbsp (45ml) olive oil or niter kibbeh (Ethiopian spiced butter)
• 3 tbsp (24g) berbere spice blend
• 1 tbsp (8g) sweet paprika
• 1 tsp (3g) ground turmeric
• 400g (14 oz) canned crushed tomatoes
• 750ml (3 cups) water or vegetable stock
• Salt to taste
• Fresh cilantro or parsley to garnish

To serve:

• Injera (Ethiopian spongy flatbread) or rice

Instructions

1. Heat oil in a large heavy pot over medium heat. Add onions and cook, stirring frequently, for 15-20 minutes until very soft, deeply golden, and beginning to caramelize. This step is essential — do not rush it.
2. Add garlic and ginger, cook for 2 minutes. Stir in berbere, paprika, and turmeric and cook for 1-2 minutes until fragrant.
3. Add crushed tomatoes and stir to combine. Cook for 5 minutes until the tomato darkens slightly and oil begins to separate at the edges.
4. Add rinsed lentils and water or stock. Stir well. Bring to a boil, then reduce heat to a gentle simmer.
5. Cook uncovered for 25-30 minutes, stirring occasionally, until lentils are completely broken down and the stew is thick and creamy. Add a splash more water if it becomes too thick.
6. Season generously with salt. Taste and adjust spice level.
7. Serve on or alongside injera, garnished with fresh cilantro or parsley.

Cook's Notes: The long caramelization of the onions is what gives Misir Wot its characteristic richness — do not cut this time short. If you cannot find injera, serve with rice or flatbread. Berbere spice blend is available in Ethiopian grocery stores or online; substitute with a mix of cayenne, coriander, fenugreek, and allspice in a pinch.