Ethiopian Misir Wot (Spicy Red Lentil Stew)

Misir Wot, which simply means ‘lentil stew’, is a cornerstone of Ethiopian cuisine. As a well-loved and typically plant-based dish, it's a rich, deeply savoury stew that gets its characteristic spicy kick and vibrant colour from Berbere, a traditional Ethiopian spice blend. The key to its unique texture is cooking the lentils slowly, allowing them to become tender while still retaining their shape. 

Ingredients 

• 1 medium red onion, finely diced 
• 1 tbsp freshly grated ginger 
• 1 tbsp freshly crushed garlic 
• 1 cup whole red lentils, washed and rinsed 
• 4 tbsp vegetable oil 
• 3 tbsp Berbere (see note) 
• 2 tbsp tomato paste 
• 1 can of tomatoes  
• 1 vegetable stock cube 
• Hot water, as needed 
• Salt, to taste 

Optional Spices: 

• ½ tsp Mekelesha (Seven Spice Rounding Off Blend) 
• ½ tsp Tikur qimmem (Ethiopian Black Cumin Blend) 

Directions 

1. Place a heavy-bottomed pan or pot over a medium heat. Add the finely diced red onion with a small dash of hot water and cook, stirring occasionally, until the onions are soft and translucent. This initial step without oil helps break them down completely. 
2. Pour in the oil and fry the onion for 2 minutes. Add the crushed garlic and grated ginger, and continue to fry for another 2 minutes until fragrant. 
3. Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly. This deepens the flavour. 
4. Add the Berbere and the optional Tikur qimmem (if using). Fry for one minute, adding a splash of hot water to prevent the spices from burning. 
5. Add the can of tomatoes and crumble in the vegetable stock cube. Stir everything together, bring to a simmer, and let the sauce cook for 20–30 minutes. You'll know it's ready when the raw spice smell has cooked off – a traditional sign is that the aroma of the Berbere no longer makes you sneeze! 
6. Add the washed lentils to the sauce. The key is to cook them slowly to create a stew, not a soup. Begin by adding just a small splash of hot water and let the lentils absorb it. Continue this process, adding a little hot water and letting it cook down over a medium-low heat. Pay close attention to prevent burning. 
7. When the lentils are about 80–90% cooked (tender but still holding their shape), stir in the optional Mekelesha spice blend. Taste the stew and adjust with salt or other seasonings as needed. 
8. Turn off the heat and let the Misir Wot rest for a few minutes. The residual heat will finish cooking the lentils to perfection. 
9. Serve hot with traditional Ethiopian injera, rice, or any other flatbread. 

Notes: 

• Lentils: It is highly recommended to use whole red lentils as they maintain their texture better. If you only have access to split red lentils, you can use them, but be extremely careful. They cook much faster and can easily turn into a soup-like puree. Stop cooking them when they are just tender. 
• Berbere: This spice blend is the heart and soul of this recipe. Sourcing a good quality, authentic Berbere will make a significant difference to the flavour of your final dish. Keep in mind, cooking the Berbere longer mellows its heat and brings out its sweetness. 
• Water temperature: Use hot water throughout the cooking process whenever you need to add liquid. This prevents the temperature in the pot from dropping, ensuring the ingredients, especially the lentils, cook evenly and consistently. 
• Overall taste: Like many stews, Misir Wot is often even more delicious the day after it’s made. Allowing it to rest overnight gives the complex flavours time to marry and deepen.  
• Freezing: This stew freezes well. For best results, thaw in the fridge the day before serving rather than defrosting it in a microwave.  

Recipe created by Helen Mebrate (ethiopianfoodie), founder of Amaarech Spices.  Helen is a recipe developer and content creator. Through her spice blends and accessible recipes, she aims to share the rich flavours and communal joy of Ethiopian food.  

Find more of her work at www.amaarech.com and on Instagram at @ethiopianfoodie.