Description
Ethiopian Lentil Stew, also known as Misir Wat, is a flavorful and hearty dish made with red lentils simmered in a rich blend of spices including Berbere and turmeric. This easy-to-make stew is perfect served over traditional injera or rice and is a staple in Ethiopian cuisine.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 tablespoons Berbere spice mix (adjust to taste)
- 1 teaspoon ground turmeric
- 1 cup red lentils, rinsed and drained
- 3 cups vegetable broth or water
- 1 (14 oz) can diced tomatoes
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
For Garnish and Serving
- Fresh cilantro for garnish
- Injera or rice for serving
Instructions
- Heat olive oil and sauté onions: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until the onions are golden and softened.
- Add garlic, ginger, and spices: Stir in the minced garlic, minced ginger, Berbere spice mix, and ground turmeric. Cook for 1-2 minutes, stirring often, until the spices become fragrant and well combined with the onions.
- Add lentils, broth, and tomatoes: Pour in the rinsed red lentils, vegetable broth (or water), and diced tomatoes. Stir everything together to combine evenly.
- Simmer the stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20-25 minutes, stirring occasionally, until the lentils are tender and the stew has thickened to your desired consistency.
- Season the stew: Add salt and black pepper to taste. Adjust the spices as needed according to your preference and stir well.
- Serve: Serve the Misir Wat warm, garnished with fresh cilantro. Enjoy it alongside traditional injera or steamed rice for a complete meal.
Notes
- Adjust the quantity of Berbere spice according to your preferred heat level.
- Use vegetable broth for a richer flavor or water as a lighter option.
- Make sure to rinse lentils thoroughly to remove any debris.
- Simmering time may vary slightly depending on the type of lentils used.
- This stew can be made in advance and tastes even better the next day.
