Description
Flavorful Ethiopian Lentils (Misir Wot) made with red lentils simmered in a rich, spiced tomato and berbere sauce. This hearty, protein-packed vegan dish is comforting, aromatic, and perfect served with rice or flatbread.
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)
Instructions
- Rinse the red lentils thoroughly under cold water and set aside.
- Heat olive oil in a medium pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
- Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Stir in the berbere spice and tomato paste, cooking for 1 minute to deepen the flavors.
- Add diced tomatoes, vegetable broth, and rinsed lentils. Stir to combine.
- Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are tender and mixture thickens.
- Season with salt, pepper, and lemon juice. Adjust seasoning to taste.
- Serve warm, garnished with fresh cilantro if desired.
Notes
- Adjust the amount of berbere spice to control heat level.
- If the stew becomes too thick, add a splash of vegetable broth or water.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg
