Entree: Ethiopia – Amhara – ምስር ወጥ ➤ Misir Wot (Spicy Ethiopian red lentil stew braised with berbere and spiced clarified butter)

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 20 min

Cook 30 min

Additional 5 min

Total 55 min

Ingredients

- 1 1/2 cups (300 g) red split lentils, rinsed
- 3 cups (720 ml) vegetable or chicken broth or water
- 3 tbsp (45 g) niter kibbeh (Ethiopian spiced clarified butter) or see below to make
- 4 tbsp (60 g) unsalted butter (for making niter kibbeh, optional)
- 1 small cinnamon stick (for niter kibbeh, optional)
- 3 cardamom pods, lightly crushed (for niter kibbeh, optional)
- 1/2 tsp (1 g) ground fenugreek (for niter kibbeh, optional)
- 1 large yellow onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) berbere spice blend
- 2 tbsp (30 g) tomato paste
- 1 tsp (6 g) kosher salt, or to taste
- 1 tbsp (15 ml) lemon juice, fresh
- Fresh cilantro or chopped parsley for garnish (optional)
- Injera for serving (no measurement)

Instructions

1. If you do not have niter kibbeh, make a quick version: melt 4 tbsp (60 g) unsalted butter in a small saucepan over low heat, add 1 small cinnamon stick, 3 crushed cardamom pods, and 1/2 tsp (1 g) ground fenugreek; simmer gently 5–8 minutes to infuse, then strain and reserve 3 tbsp (45 g) of the spiced butter as niter kibbeh.  
2. In a heavy pot, heat 3 tbsp (45 g) niter kibbeh over medium heat. Add the chopped onion and cook, stirring, until deeply softened and beginning to brown, about 10–12 minutes.  
3. Add the minced garlic and ginger and cook 1–2 minutes until fragrant. Stir in 2 tbsp (30 g) berbere and 2 tbsp (30 g) tomato paste, and cook, stirring, 2–3 minutes to bloom the spices. Add a splash of broth if the mixture becomes too dry.  
4. Add the rinsed red lentils and 3 cups (720 ml) broth or water. Bring to a boil, reduce heat to low, cover partially, and simmer gently 20–25 minutes until the lentils are fully tender and the stew has thickened, stirring occasionally and adding a little more water if necessary.  
5. Season with 1 tsp (6 g) kosher salt and 1 tbsp (15 ml) lemon juice; adjust berbere and salt to taste. For a smoother texture, mash a few lentils against the side of the pot or pulse briefly with an immersion blender.  
6. Remove from heat, garnish with chopped cilantro or parsley if desired, and serve hot with injera to scoop and accompany the stew.