How to Make the Perfect Misir Wot
Ethiopian · Easy · 50 min · 4 servings
Misir Wot is a hearty Ethiopian red lentil stew cooked with a generous amount of berbere spice, onions, and niter kibbeh until the lentils are completely tender and the sauce is thick and deeply colored. It is one of the most popular dishes served during fasting periods in Ethiopian culture.
Why this recipe works
This Misir Wot recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups red lentils rinsed and drained
- 3 medium red onions finely diced
- 3 tbsp berbere spice blend
- 3 tbsp niter kibbeh or olive oil
- 4 cloves garlic minced
- 4 cups water or vegetable broth
Step by step instructions
Step 1: Caramelize the Onions
In a heavy medium pot over medium heat, add the niter kibbeh or olive oil and heat until shimmering. Add the diced red onions and cook for 12 to 15 minutes, stirring regularly, until they are deeply golden and sweet. Do not rush this step as caramelized onions are the foundation of misir wot.
Step 2: Add Spice and Garlic
Add the minced garlic to the caramelized onions and stir for 2 minutes. Add the berbere spice blend and stir continuously for 2 more minutes so the spice blooms in the fat and becomes aromatic. Add a small splash of water if the mixture starts to stick.
Step 3: Cook the Lentils
Add the rinsed red lentils to the pot and stir to coat them in the spiced onion mixture. Pour in the water or vegetable broth and stir well. Bring to a boil then reduce heat to a low simmer. Cook uncovered for 20 minutes, stirring occasionally, until the lentils have completely dissolved into the sauce.
Step 4: Finish and Adjust
Once the lentils have broken down and the stew is thick, taste and add salt as needed. If the stew is thicker than you like, add a little water and stir over low heat for 2 minutes. If it is too thin, continue simmering uncovered until reduced. Serve warm over injera with gomen and ayib on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- red lentils → green or brown lentils which will hold their shape more and have a slightly earthier flavor
- berbere spice blend → a homemade mix of paprika, cayenne, fenugreek, coriander, ginger, and allspice
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not caramelizing the onions long enough which produces a flat and less complex tasting stew
- Adding too much water at once which makes the stew watery and prevents the flavors from concentrating properly
Nutrition facts
Per serving: 340 calories, 18g protein, 44g carbs, 10g fat, 14g fiber.
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