Misir Wat – Ethiopian Spiced Red Lentils

⏱ 55 min · Serves 4

Rich, deeply spiced and utterly comforting, this classic Ethiopian red lentil stew is built on a fragrant base of caramelised onions, berbere spice and niter kibbeh – the spiced clarified butter that gives Misir Wat its signature warmth. Serve scooped onto spongy injera or with flatbreads for a soul-satisfying plant-based feast.

Per serving: 342 kcal · 18.0g protein · 48.0g carbs · 9.0g fat

Ingredients

• 300g red lentils, rinsed
• 3 tbsp niter kibbeh (Ethiopian spiced butter) or regular unsalted butter
• 2 large onions, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp berbere spice blend
• 1 tbsp tomato purée
• 400ml vegetable stock
• 200ml water
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 tsp salt, plus more to taste
• Juice of ½ lemon
• Fresh coriander, to garnish
• Injera or flatbreads, to serve

Method

1. Heat the niter kibbeh in a large heavy-bottomed pot over medium-low heat. Add the diced onions and cook, stirring often, for 20–25 minutes until deeply caramelised and golden brown – don't rush this step, it's the flavour foundation.
2. Add the garlic and ginger and cook for 2 minutes until fragrant. Stir in the berbere spice, cumin and turmeric and cook for another 2 minutes, letting the spices bloom in the butter.
3. Add the tomato purée and stir well, cooking for 1 minute. Pour in the rinsed red lentils, vegetable stock and water. Stir to combine everything thoroughly.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the lentils have completely broken down into a thick, creamy stew. Add a splash more water if it becomes too thick.
5. Season generously with salt and stir in the lemon juice. Taste and adjust seasoning – add more berbere if you want extra heat and depth.
6. Serve hot garnished with fresh coriander alongside injera or warm flatbreads for scooping.