Misir Wot be Dinich Stir-Fry

Misir wot — spiced red lentils — is a cornerstone of Ethiopian fasting cuisine. This modern-fusion interpretation breaks from the traditional slow stew and instead combines quickly cooked lentils with crisp potatoes in a fast, high-heat stir-fry, bringing new texture while honouring the signature berbere spice profile.

Serves: 4

Ingredients

• 200g (1 cup) red lentils, rinsed
• 400g (14 oz) waxy potatoes, peeled and cut into 1cm cubes
• 3 tbsp (45ml) niter kibbeh or vegetable oil
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 tsp berbere spice blend
• 1 tsp ground turmeric
• 1 tsp sweet paprika
• 400ml (1⅔ cups) vegetable broth
• 2 ripe tomatoes, finely chopped
• 2 tbsp (30ml) vegetable oil for frying potatoes
• Salt to taste
• Fresh coriander and sliced green onion to garnish

Instructions

1. Parboil potato cubes in salted water 6–8 minutes until just tender. Drain thoroughly.
2. Heat 2 tbsp oil in a large wok or wide pan over high heat. Fry potatoes in a single layer without stirring for 3–4 minutes until golden. Toss and fry 2 more minutes. Remove and set aside.
3. In the same pan, heat niter kibbeh over medium heat. Add onion and cook 7–8 minutes until deeply golden.
4. Add garlic, berbere, turmeric, and paprika. Stir 1–2 minutes until fragrant.
5. Add rinsed lentils, chopped tomatoes, and vegetable broth. Cook over medium-high heat, stirring frequently, 10–12 minutes until lentils are fully cooked and most liquid is absorbed.
6. Return fried potatoes to the pan and toss to combine. Adjust salt.
7. Serve garnished with coriander and green onion alongside injera or flatbread.

Cook's Notes: Red lentils cook quickly — watch carefully to avoid them turning mushy. For extra smokiness, add a small piece of dried Ethiopian smoked chilli (mitmita) to the berbere.