Dinner

Misir Wot (Ethiopian Spiced Lentil Stew) Recipe

Name: Misir Wot (Ethiopian Spiced Lentil Stew) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Ethiopian
Ingredients: 1 cup red lentils; 4 cups water; 1 red onion, finely chopped; 1 tablespoon minced garlic; 1 tablespoon grated fresh ginger; 2 tablespoons spiced butter (niter kibbeh); 1½ tablespoons berbere spice mix; ½ teaspoon ground black pepper; ¼ teaspoon ground black cardamom; ¼ teaspoon ground green cardamom; ⅛ teaspoon ground cinnamon; ⅛ teaspoon ground cumin; ⅛ teaspoon ground cloves; ⅛ teaspoon ground nutmeg; salt to taste

ByJeannette Jaeger February 8, 2026February 8, 2026

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Introduction

Misir Wot is a flavorful Ethiopian red lentil stew, rich with spices and the unique aroma of niter kibbeh (spiced butter). This hearty, comforting dish is perfect as a protein-packed main or a vibrant side that pairs beautifully with injera or rice.

A close-up view of a thick, orange-brown lentil dish with a chunky texture served in a simple black bowl. The lentils are cooked well, showing small pieces and a smooth, slightly grainy surface. In the center, there is a small garnish of fresh green cilantro leaves that adds a pop of color. The bowl sits on a white marbled surface, giving a clean and bright contrast to the warm color of the lentils. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup red lentils
4 cups water
1 red onion, finely chopped
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
2 tablespoons spiced butter (niter kibbeh)
1½ tablespoons berbere
½ teaspoon ground black pepper
¼ teaspoon ground black cardamom
¼ teaspoon ground green cardamom
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cumin
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
Salt to taste

Instructions

Step 1: In a medium saucepan, combine the red lentils and 4 cups of water. Cook over medium heat for about 10 minutes or until the lentils are soft. Do not drain the water.
Step 2: Meanwhile, heat a medium skillet over medium heat and add the chopped onions. Cook, stirring constantly, until the water evaporates and the onions soften, about 10 minutes. Reduce the heat as needed to prevent burning.
Step 3: Add the spiced butter (niter kibbeh) to the onions and simmer on low heat for about 5 minutes to infuse the flavors.
Step 4: Stir in the grated ginger, minced garlic, berbere, black pepper, cardamoms, cinnamon, cumin, cloves, and nutmeg. Continue to simmer the mixture for 5 to 8 minutes, adding water if the spices begin to stick to the pan.
Step 5: Pour the spiced onion mixture into the cooked lentils. Simmer everything together over low heat for about 10 minutes, stirring occasionally. Add water if the stew becomes too thick; it should have a stew-like consistency.
Step 6: Season with salt to taste, then remove from heat and serve warm.

Tips & Variations

For a vegan version, substitute the spiced butter with a flavored vegetable oil or coconut oil.
Add a splash of lemon juice before serving for a bright, fresh twist.
If you can’t find niter kibbeh, regular butter infused with garlic and mild spices can work as a substitute.
Serve Misir Wot over injera for an authentic Ethiopian experience or alongside steamed rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan over low heat, adding a splash of water if the stew thickens too much. Misir Wot can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a bowl filled with thick orange-brown lentils cooked in a rich, oily sauce, giving it a slightly glossy texture with visible whole lentils. The bowl has an earthy, rustic look with a rough surface and some flour dusting around its edge. Above it, there is a white plate holding three rolled and one flat piece of light tan, bubbly injera bread with a spongy texture. Near the bowl, a wooden spoon sits next to a small white bowl filled with bright red powdered spice, some of which is spilled onto the white marbled surface beneath. A grey fringed cloth napkin is partially tucked under the bowl, adding a soft texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other lentils instead of red lentils?

Red lentils work best as they cook quickly and break down to create the stew’s creamy texture. Other lentils like brown or green will take longer to cook and stay firmer, altering the dish’s consistency.

What is berbere, and can I make it at home?

Berbere is a traditional Ethiopian spice blend that combines chili peppers, garlic, ginger, coriander, and several warm spices. You can buy it pre-made or prepare your own blend at home for the freshest flavor.