Ethiopianish – Misir Wot

Photo of lentil stew and rice
Photo by PattyCooks.

Ethiopian Lentil Stew (Misir Wot)

Ethiopian spicy hot red lentils stew.
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Course: Dinner, Lunch
Cuisine: Ethiopian
Keyword: Ethiopian Lentils, Misir Wot, Spicy red lentils
Servings: 6
Calories: 204kcal
Author: Patty

Ingredients

  • 4 T European unsalted butter
  • 1 yellow onion diced
  • 4 garlic minced
  • 2 T Ginger fresh grated using a planer
  • 2 T berbere Ethiopian Spice Mix
  • 1 red heirloom tomato peeled and chopped
  • 1 C red lentils
  • 4 C Broth Chicken or veggie
  • Kosher salt to taste

Instructions

Mise en Place

  • Rinse lentils
  • Dice the onion and mince the garlic.
  • Rinse the lentils in a sieve under cold running water and set aside.
  • Prepare Berbere Spice Blend if you are making your own

Cook

  • Heat the butter in a saucepan over medium heat. Saute the onions and cook, stirring occasionally, until golden brown, then add garlic. Stir until fragrant.
  • Add the cleaned lentils, 1T of berbere, tomato, and 4C broth to the saucepan.
  • Reduce heat to medium-low and simmer, stirring occasionally, until thick and the lentils are tender. This may take up to an hour.
  • Stir in the remaining berbere and season with salt. Once at the consistency you want serve either over a rice or with injera.
  • I serve this with rice, Carrots + Cauliflower, and other veggie or bean dishes.

Notes

Ethiopian Spiced Clarified Butter (Niter Kibbeh): I have changed the recipe to use European unsalted butter. To make this clarified butter please go to this site.

Nutrition

Calories: 204kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 785mg | Potassium: 380mg | Fiber: 10g | Sugar: 3g | Vitamin A: 766IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 4mg