Ethiopia · Ethiopia

Misir Wat (Ethiopian Red Lentil Stew)

Name: Misir Wat (Ethiopian Red Lentil Stew)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ethiopia
Ingredients: red lentils, rinsed 250 g; red onion, chopped 150 g; ripe tomato, chopped 150 g; garlic cloves, minced 15 g; fresh ginger, grated 10 g; berbere spice blend 30 g; niter kebbeh (or oil) 40 g; water 700 ml; fine salt 6 g

A quick Ethiopian red lentil stew simmered with berbere and niter kebbeh.

40 minutes · 4 servings · Easy

Misir wat is one of the quickest Ethiopian stews and the one to cook when dinner cannot wait. Red lentils collapse into a soft purée on their own, so the pot needs little more than onion, berbere and, once the fast allows it, butter stirred in at the end. Cooking it too long turns it pasty, so it comes off the heat while it still looks slightly loose.

Ingredients

red lentils, rinsed250 g
red onion, chopped150 g
ripe tomato, chopped150 g
garlic cloves, minced15 g
fresh ginger, grated10 g
berbere spice blend30 g
niter kebbeh (or oil)40 g
water700 ml
fine salt6 g

Directions

1
Simmer lentils in water 18 minutes until soft.
lentils are tender
2
Sauté onion in niter kebbeh 6 minutes; add garlic, ginger and berbere; cook 3 minutes.
3
Stir onion mixture into lentils with tomato; simmer 8 minutes.
4
Season with salt; rest 3 minutes.

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