Description
A flavorful and comforting Ethiopian Lentil Stew known as Misir Wat, made with red lentils simmered in a rich blend of Berbere spices, garlic, ginger, and tomatoes. This vegan stew is perfect served with traditional injera or rice for a hearty meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 tablespoons Berbere spice mix (adjust to taste)
- 1 teaspoon ground turmeric
- 1 cup red lentils, rinsed and drained
- 3 cups vegetable broth or water
- 1 (14 oz) can diced tomatoes
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish
- Injera or rice for serving
Instructions
- Sauté onions: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5-7 minutes until golden and softened.
- Add spices and aromatics: Stir in minced garlic, ginger, Berbere spice mix, and turmeric. Cook for 1-2 minutes, stirring often, until the spices become fragrant.
- Add lentils and liquids: Add red lentils, vegetable broth, and diced tomatoes. Stir to combine all ingredients.
- Simmer the stew: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until lentils are tender and the stew thickens.
- Season: Season with salt and black pepper. Taste and adjust spices as needed.
- Serve: Serve the Ethiopian lentil stew warm, garnished with fresh cilantro, alongside injera or rice.
Notes
- Adjust the amount of Berbere spice to your heat preference.
- For a richer flavor, use vegetable broth instead of water.
- Red lentils cook quickly and break down to make a creamy stew—do not rinse too much so you keep some starch.
- Can be made gluten-free by serving with rice or gluten-free injera alternatives.
- Leftovers store well and taste even better the next day.
