Ethiopian Lentil Stew (Misr Wot)

6 Comments

Ethiopian Lentil Stew (Misr Wot)

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.

Misr Wot

Adapted from Saveur

Serves 4-6

Ingredients:

1 cup red lentils, rinsed and drained
4 tbsp ghee or unsalted butter
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
2 tablespoons Berbere, divided
1 small tomato, chopped
2 cups water
Salt

Directions:

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 2 cups water to the pan. Bring to a simmer.

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.




6 Responses

Karen
Karen

April 29, 2020

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
Katie

November 11, 2019

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

Mia
Mia

June 25, 2018

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.

Elizabeth
Elizabeth

February 24, 2018

This is an incredible recipe. So simple, yet so good. But really, it’s due to the amazing spice mixture. Making this for the second time tomorrow. Thanks for sharing!

Richard Arthur
Richard Arthur

January 04, 2018

DEF WILL TRY THIS LOOKS GREAT!

Emily Wheeler
Emily Wheeler

October 06, 2017

Really delicious! A satisfying vegetarian main dish—this will be a staple at our house from now on.

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Panko-Crusted Cauliflower and Coconut Curry
Panko-Crusted Cauliflower and Coconut Curry

In Vegetable Kingdom, Bryant Terry pairs a silky coconut curry with roasted cauliflower topped with parsley-flecked panko bread crumbs.

Continue Reading

Black Pepper, Dark Chocolate and Sour Cherry Bread
Black Pepper, Dark Chocolate and Sour Cherry Bread

Dark chocolate and cherries are obviously delicious together, but the black pepper adds a little smoky heat to mingle with the jammy fruit and bitter chocolate chunks. 

Continue Reading

Kung Pao Tofu
Kung Pao Tofu

2 Comments

In this chickenless vegetarian version of Kung Pao Chicken, Spicebox Kitchen author Linda Shiue kept all the spicy, tangy flavor of the original but lightened it up, which actually enhances the flavors.

Continue Reading

Refill Bags Ship for Free!

Now it's even easier to stock up on your pantry staples or try out new flavors! Refill bags of all our spices now ship for free, even if you order just one. 

Click on the size menu and choose the "1/2 cup bag" option from the drop down menu to find the refill bag.