Misir Wot — Ethiopian Spiced Red Lentil Stew

⏱ 55 min · Serves 4

Soft red lentils melted into a deep, glossy onion base blushing with berbere and nit'ir qibe. Smoky, warming and quietly fiery — scoop it up with injera or flatbread and you'll make it weekly.

Per serving: 395 kcal · 18.0g protein · 50.0g carbs · 13.0g fat

Ingredients

• 250g split red lentils, rinsed well
• 3 tbsp nit'ir qibe (spiced clarified butter) or olive oil for vegan
• 2 large red onions (about 400g), very finely chopped
• 4 garlic cloves, minced
• 1 tbsp finely grated fresh ginger
• 2–3 tbsp berbere spice blend, to taste
• 1 tbsp tomato paste
• 1 tsp ground cardamom (optional)
• 900ml hot water or vegetable stock
• 1 tsp fine salt, plus more to taste
• 1 tbsp lemon juice
• Chopped coriander, to serve
• Injera, flatbread or rice, to serve

Method

1. Put the chopped onions in a dry heavy saucepan over medium heat with no fat at all. Cook, stirring often, for 8–10 minutes until they collapse, dry out and start to smell sweet — this dry sauté is the backbone of the dish.
2. Add the nit'ir qibe or oil and cook another 5 minutes, stirring, until the onions turn jammy and golden at the edges.
3. Stir in garlic and ginger, cook 1 minute, then add the berbere, tomato paste and cardamom. Fry gently for 2 minutes so the spices lose their raw edge — add a splash of water if it catches.
4. Add the rinsed lentils and stir to coat, then pour in 700ml of the hot water. Bring to a simmer.
5. Cook uncovered, stirring every few minutes, for 25–30 minutes, adding the remaining water as needed, until the lentils have completely broken down into a thick, spoon-coating stew.
6. Season with salt and stir in the lemon juice. Taste and add more berbere if you want more heat.
7. Rest off the heat for 5 minutes, scatter with coriander and serve warm with injera, flatbread or rice.