Entree: Ethiopia – Addis Ababa – ምስር ወጥ ➤ Misir Wot (Spicy Ethiopian red lentil stew cooked with berbere and niter kibbeh)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 2 cups (400 g) red split lentils, rinsed and drained
- 3 tbsp (42 g) niter kibbeh, spiced clarified butter
- 2 large yellow onions, thinly sliced, about 12 oz (340 g) total
- 4 cloves garlic, minced (12 g)
- 1 tbsp (15 g) minced fresh ginger
- 3 tbsp (45 ml) berbere spice blend
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) water or low-sodium vegetable broth
- 1 tsp (6 g) kosher salt, or to taste
- 1 tbsp (15 ml) lemon juice
- Injera, for serving
- Fresh cilantro or chopped green onion, for garnish (optional)

Instructions

1. In a heavy-bottomed saucepan, heat the niter kibbeh over medium-low heat. Add the sliced onions and cook slowly, stirring often, until deeply golden to brown and very soft, about 25–35 minutes. Reduce heat if onions threaten to burn—this long caramelization is essential for authentic flavor.
2. Add the berbere spice to the onions and cook 1–2 minutes, stirring constantly, until fragrant. Stir in the tomato paste, minced garlic, and ginger and cook another 2–3 minutes to meld flavors.
3. Add the rinsed lentils and pour in the water or broth. Bring to a gentle simmer, reduce heat to low, and cover partially. Cook until lentils are soft and the stew has thickened, about 20–25 minutes, stirring occasionally and adding a splash more water if too thick.
4. Season with salt and lemon juice, taste and adjust seasoning or berbere heat as desired. If you prefer a silkier texture, mash a few lentils against the side of the pot and stir.
5. Serve Misir Wat hot on or alongside injera, garnish with chopped cilantro or green onion if using.