Entree: Ethiopia – Gurage – ምስር ወጥ ➤ Misir Wot (Spiced Ethiopian red lentil stew)

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 40 min

Total 50 min

Ingredients

- 1 1/2 cups (300 g) red split lentils, rinsed
- 3 tbsp (45 g) niter kibbeh (spiced clarified butter)
- 2 tbsp (30 g) berbere spice blend
- 2 tbsp (30 g) tomato paste
- 2 large onions, finely chopped, approx. 12 oz (340 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 3 cups (720 ml) water or vegetable broth
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) fresh lemon juice (optional)
- Injera, for serving

Instructions

1. Heat a large heavy-bottomed pot over medium heat and add the niter kibbeh; when hot, add the chopped onions and cook slowly, stirring frequently, until deep brown and caramelized, about 25–35 minutes.
2. Add the minced garlic and ginger and cook 1–2 minutes until fragrant.
3. Stir in the berbere and tomato paste and cook 2–3 minutes to bloom the spices, stirring constantly to prevent burning.
4. Add the rinsed red lentils and the water or broth, bring to a simmer, reduce heat and cook uncovered, stirring occasionally, until the lentils are tender and the stew is thick, about 15–20 minutes.
5. Season with salt and lemon juice to taste, adjust berbere if needed, and serve hot with injera.