Ethiopian Lentil Stew (Misr Wot)

Ethiopian Lentil Stew (Misr Wot)

Berbere Main dish Vegetarian
Ethiopian Lentil Stew (Misr Wot)

Ethiopian Lentil Stew (Misr Wot)

By Erica Perez

Servings

4-6

You can serve this comforting, thick lentil stew along with braised greens, as a side dish to meat or chicken, or scoop it up with pieces of injera (Ethiopian bread).


This recipe uses our Berbere spice blend, an essential component of Ethiopian cuisine. The blend is spicy and aromatic -- a mix of chiles and spices. Warming, "sweet" spice notes from ginger, cinnamon, fenugreek and clove combine with herbaceous qualities of besobela (sacred basil), rosemary and thyme.


Adapted from Saveur

Ingredients

  • 1 cup red lentils, rinsed and drained

  • 4 tablespoons ghee or unsalted butter

  • 1 yellow onion, finely chopped
  • 4 cloves garlic, finely chopped

  • 2 tablespoons Oaktown Spice Shop Berbere, divided

  • 1 small tomato, chopped

  • 4 cups water

  • Pacific Flake Sea Salt or kosher salt, to taste

Directions

  1. Heat the butter in a saucepan over medium heat. Add onions and cook until golden brown, about 10 minutes. Add garlic and cook for about 30 seconds, stirring constantly. Add the lentils, one tablespoon of the Berbere, tomato, and 4 cups water to the pan. Bring to a simmer.

  2. Reduce heat to medium-low and simmer, stirring occasionally, until the lentils are tender, about 45 minutes. Stir in the remaining tablespoon of the Berbere and season generously with salt.

Ethiopian Lentil Stew (Misr Wot)

Ethiopian Lentil Stew (Misr Wot)

COMMENTS

  • Erica on

    Hi @Regine, thank you for the feedback. We’ve updated the recipe to call for 4 cups of water instead of the original 2 cups.

  • Regine on

    A great main dish with very little effort. I needed to add significantly more water than specified, at least another cup.

  • Karen on

    Started with a half-recipe, to see if I liked it, first. Naw. I freaking LOOOOOOVE it! Spicy and utterly delicious! And idiot-simple to make! Imagine it could be made vegan (for those who want to) by substituting Earth Balance or even a veggie-based oil for the butter. Now to see if I can master making Ethiopian bread…. My mouth is SO happy right now! (And the house smells purty.)

  • Katie on

    My new favorite, delicious, healthy, hearty, and makes great left overs! Would love more recommendations of what to eat it with. thank you!

  • Mia on

    It would be helpful if you added that you need to COVER the pan/pot before you simmer for 45 minutes. I gave Berbere spice as a gift and sent them this recipe. Ruined a pan and wasted the spice.

    Otherwise, a great recipe! I made it at home and loved it.

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