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A rich, hearty, and deeply flavorful Ethiopian red lentil stew. Spiced with aromatic berbere and finished with spiced clarified butter, this dish is a cornerstone of Ethiopian cuisine and perfect scooped up with injera.
Place a heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped red onions to the dry pot. Cook, stirring frequently, until they soften and release their moisture, about 5-7 minutes. Add the niter kibbeh and let it melt. Continue to cook the onions until they are deeply golden and fragrant, about 5 more minutes. Stir in the minced garlic and grated ginger and cook for 1 minute until aromatic.
Add the berbere spice blend and tomato paste to the pot. Stir constantly and cook for 1-2 minutes until the spices are fragrant and the tomato paste darkens slightly.
Add the rinsed red lentils and 4 cups of water to the pot. Stir everything together well. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, stirring occasionally to prevent sticking.
Check the lentils; they should be completely soft and broken down, forming a thick stew. If the wot is too thick, add a splash more water. If it's too thin, simmer uncovered for a few more minutes. Stir in the salt. Taste and add more salt if needed.
Let the Misir Wot rest for a few minutes off the heat to allow the flavors to meld. Serve warm, traditionally with fresh injera bread.
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A rich, hearty, and deeply flavorful Ethiopian red lentil stew. Spiced with aromatic berbere and finished with spiced clarified butter, this dish is a cornerstone of Ethiopian cuisine and perfect scooped up with injera.
This ethiopian recipe takes 50 minutes to prepare and yields 4 servings. At 290.6 calories per serving with 18.25g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or main_dish.
Substitute the niter kibbeh with a neutral oil or vegan spiced butter to make this dish entirely plant-based.
