Name: Ethiopian Lentils (Misir Wat)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Ethiopian
Ingredients: 1 cup red lentils, rinsed; 1 tablespoon olive oil; 1 small yellow onion, finely diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons berbere spice blend; 2 tablespoons tomato paste; 1 can (14 oz) diced tomatoes; 2 cups vegetable broth; 1/2 teaspoon sea salt (or to taste); 1/4 teaspoon black pepper; Juice of 1/2 lemon; Fresh cilantro for garnish (optional)

What is Misir Wat?

Misir Wat is a traditional Ethiopian stew made primarily from red lentils, slow-cooked in a spicy sauce that includes a mix of spices known as berbere. The dish is a staple in Ethiopian homes and is often served as part of a larger meal, typically accompanied by injera, a type of sour flatbread that serves as both a plate and an edible utensil. Misir Wat is vegan, protein-rich, and gluten-free, making it an excellent choice for those with dietary restrictions.

The Key Ingredients

The ingredients required to make Misir Wat are simple yet full of flavor. The base of the dish is red lentils, which cook quickly and absorb the spices beautifully. The seasoning blend of berbere spice is what gives Misir Wat its signature flavor. Berbere is a blend of chili peppers, garlic, ginger, cinnamon, cumin, and other warm spices, which gives the stew its depth and heat.

In addition to these primary ingredients, the dish typically includes onions, garlic, tomato, tomato paste, olive oil, and vegetable broth. While these elements come together to create a savory stew, the berbere spice truly steals the show, adding both heat and complexity.

Step-by-Step Instructions

Prepare the Base: Start by heating olive oil in a large pot over medium heat. Add finely chopped onions and cook until they soften and become translucent. This usually takes about 5-7 minutes.
Add Garlic and Tomato: Once the onions are softened, add minced garlic and chopped tomato to the pot. Stir them in, letting the tomato break down slightly, which will help form the base of the stew. Add tomato paste at this stage to enhance the dish’s richness.
Season with Berbere: Sprinkle the berbere spice over the onion and tomato mixture. Stir to combine, allowing the spices to become fragrant as they heat through. This step is crucial for unlocking the full flavor of the berbere.
Simmer the Lentils: Add the red lentils and vegetable broth to the pot, stirring everything together. Bring the mixture to a boil, then reduce the heat and let it simmer. As the lentils cook, they will soften and absorb the spices, becoming tender and flavorful. Allow the stew to simmer for about 35-40 minutes.
Adjust the Consistency: Depending on how thick or soupy you prefer the dish, you can adjust the consistency by adding water or more vegetable broth. If you prefer a thicker stew, simply let it cook for longer until it reaches your desired consistency.
Finish the Dish: Once the lentils are cooked and the stew has thickened, finish it off by adding a bit more olive oil and a pinch of salt to taste. You can also adjust the seasoning with more berbere if you prefer a spicier dish.
Serve: Misir Wat is traditionally served with injera, but it can also be enjoyed with rice, flatbread, or even a simple side salad.

Serving Suggestions

Misir Wat is a perfect main dish or side dish in Ethiopian cuisine. It pairs beautifully with injera, which helps balance the heat of the spices with its tangy flavor. The dish can also be served over rice, couscous, or quinoa for a lighter option. Adding a side of sautéed greens, such as collard greens or spinach, complements the stew’s rich flavor and provides extra nutrients.

Variations

While the basic recipe for Misir Wat is wonderfully flavorful on its own, there are ways to personalize it. For those looking to make it extra hearty, diced carrots or leafy greens like spinach or kale can be added. If you prefer more heat, consider adding a pinch of cayenne pepper or smoked paprika. You can also replace the olive oil with niter kibbeh, a spiced Ethiopian clarified butter, for a richer taste that’s closer to traditional preparations.

For those who prefer a more delicate flavor, you might choose to reduce the amount of berbere or omit the cayenne pepper. This flexibility in preparation allows Misir Wat to be easily adapted to various tastes and preferences.

Storage and Reheating

Misir Wat can be stored in an airtight container in the refrigerator for up to four days, making it an ideal dish for meal prep or leftovers. The flavors tend to deepen and improve after sitting for a day, so it’s often even better the next day. If you prefer, you can freeze the stew for up to three months. When reheating, simply add a splash of water or broth to restore the desired consistency and heat gently on the stove or in the microwave.

Conclusion

Misir Wat is a truly flavorful and satisfying dish that brings the taste of Ethiopia into your kitchen. Whether you’re familiar with Ethiopian cuisine or trying it for the first time, this lentil stew offers a delicious, healthy, and comforting meal. With its rich spices, tender lentils, and the ability to customize it according to your preferences, Misir Wat is a dish that will surely become a favorite in your cooking repertoire. Enjoy it as a main or side, and share it with family and friends for a truly authentic experience.