Entree: Ethiopia – Harar – ምስር ወጥ ➤ Misir Wot (Hearty spiced Ethiopian red lentil stew traditionally served with injera)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (400 g) split red lentils, rinsed and drained
- 4 cups (960 ml) water or low-sodium vegetable stock
- 1/4 cup (60 ml) niter kibbeh (spiced clarified butter) or 3 tbsp (45 g) unsalted butter + 1 tbsp (15 ml) vegetable oil
- 2 large yellow onions, thinly sliced (about 12 oz (340 g))
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 1 tbsp (15 g) fresh ginger, minced
- 3 tbsp (45 ml) berbere spice blend (adjust to heat preference)
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika (optional, for color)
- 2 cups (480 ml) water or additional stock (as needed)
- Salt to taste (start with 1 1/2 tsp (8 g))
- 1 tbsp (15 ml) lemon juice
- Fresh cilantro or parsley for garnish (optional)
- Injera for serving (no measurement required)

Show original ingredient measurements

- 2 cups (400 g) split red lentils, rinsed and drained
- 4 cups (960 ml) water or low-sodium vegetable stock
- 1/4 cup (60 ml) niter kibbeh (spiced clarified butter) or 3 tbsp (45 g) unsalted butter + 1 tbsp (15 ml) vegetable oil
- 2 large yellow onions, thinly sliced (about 12 oz / 340 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 3 tbsp (45 ml) berbere spice blend (adjust to heat preference)
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika (optional, for color)
- 2 cups (480 ml) water or additional stock (as needed)
- Salt to taste (start with 1 1/2 tsp / 8 g)
- 1 tbsp (15 ml) lemon juice
- Fresh cilantro or parsley for garnish (optional)
- Injera for serving (no measurement required)

Instructions

1. In a medium pot, combine rinsed red lentils and 4 cups (960 ml) water or stock. Bring to a boil, then reduce to a gentle simmer; cook uncovered until lentils begin to soften, about 10–12 minutes, skimming any foam.
2. While lentils simmer, heat niter kibbeh (or butter + oil) in a heavy skillet over medium heat. Add sliced onions and cook slowly, stirring frequently, until deeply golden brown and caramelized, 20–30 minutes. This step is essential for authentic flavor.
3. Add minced garlic and ginger to the onions and cook 1–2 minutes until fragrant. Stir in berbere, cumin, and paprika and cook 1 minute to bloom the spices.
4. Mix in tomato paste and cook 1–2 minutes, then add this spiced onion mixture to the pot with the lentils. Stir to combine.
5. Add up to 2 cups (480 ml) additional water or stock to reach a thick stew-like consistency. Simmer gently, stirring occasionally, until lentils are fully tender and the stew is thickened, about 10–15 minutes. Add salt to taste.
6. Stir in 1 tbsp (15 ml) lemon juice, adjust seasoning, and remove from heat. Garnish with chopped cilantro or parsley if desired.
7. Serve Misir Wat hot with injera, spooning the stew onto the injera to scoop and eat.