Misir Wot
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.
A fiery and warming Ethiopian red lentil stew packed with berbere spice and slow-cooked aromatics.
Nutrition per serving
Ingredients
legume
aromatics
spice
fat
liquid
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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