Misir Wot (Ethiopian Spiced Lentil Stew) Recipe
Misir Wot is a traditional Ethiopian red lentil stew, rich in aromatic spices and spiced butter (niter kibbeh). This hearty vegetarian dish features tender red lentils simmered with a fragrant blend of berbere seasoning, garlic, ginger, and warm spices, resulting in a flavorful and comforting stew perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Ethiopian
- Diet: Vegetarian
Ingredients
Scale
Lentils
- 1 cup red lentils
- 4 cups water
Spiced Onion Mixture
- 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
Instructions
- Cook the lentils: In a medium saucepan, combine the red lentils and 4 cups of water. Bring to a boil, then reduce heat and simmer for about 10 minutes or until the lentils are soft but not mushy. Do not drain the water.
- Prepare the onion base: In a medium skillet over medium heat, add the finely chopped onions. Cook, stirring constantly, until all the water evaporates and the onions start to brown lightly, about 10 minutes. Be careful to avoid burning by adjusting the heat as necessary.
- Add spiced butter and simmer: Stir in the spiced butter (niter kibbeh) and reduce the heat to low. Let it simmer for about 5 minutes to infuse the flavor.
- Add aromatics and spices: Mix in the minced garlic, grated ginger, berbere, black pepper, black and green cardamom, cinnamon, cumin, cloves, and nutmeg. Keep the mixture on low heat and simmer for 5 to 8 minutes, stirring frequently. Add water as needed if the mixture begins to stick to the pan.
- Combine lentils and onion mixture: Pour the spiced onion and spice mixture into the pot with the cooked lentils. Stir well and continue to simmer on low heat for about 10 minutes to allow the flavors to meld and the stew to thicken. Add water if necessary to reach a thick stew consistency.
- Season and serve: Season with salt to taste. Serve hot, traditionally with injera or other flatbreads.
Notes
- Adjust the amount of berbere to control the heat level of the stew.
- Niter kibbeh, a spiced clarified butter, is essential for authentic flavor but can be substituted with ghee or regular butter if unavailable.
- Keep stirring onions carefully to prevent burning and achieve a good caramelization.
- The stew can be refrigerated for up to 3 days and reheated gently before serving.
Keywords: Misir Wot, Ethiopian lentil stew, vegetarian stew, berbere spice, red lentils recipe
