Berbere spiced lentil stew (Misir Wat) 🌱🌍🌶🌳. Misir Wat (also Misir Wot) is one such example of a dish that truly excels in the vegetarian realm. A dish featuring red lentils, an abundantly available crop, Misir Wat is a staple dish throughout Ethiopia and one of the most popular vegetarian dishes in Ethiopian restaurants. My favourite cuisine at this moment is Ethiopian and this Misir Wat or Ethiopian Red Lentil Stew does not disappoint. 🌶🌶BERBERE SPICE🌶🌶 Once you have it, it is the key to many Ethiopian dishes!
Add Berbere blend and paprika to create a paste. Then, saute a large finely chopped onion in a couple tbsp. olive oil in a large skillet until clear. Misir Wot is an Ethiopian stew dish with red lentils & aromatic berbere spice. You can cook Berbere spiced lentil stew (Misir Wat) 🌱🌍🌶🌳 using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Berbere spiced lentil stew (Misir Wat) 🌱🌍🌶🌳
- It's 2 cups of red lentils.
- You need 1 of thumb of ginger.
- It's 1 of onion.
- Prepare 2 tablespoons of berbere spice.
- You need 3 cloves of garlic.
- It's 3 of fresh tomatoes (or a tin of plum tomatoes.
- Prepare 2 handfuls of Spinach.
- You need A few of mint leaves.
- You need 1 squeeze of lemon.
- Prepare to taste of Salt and pepper.
A disclaimer here before I share the recipe, this is my quick and EASY version of the Ethiopian Misir Wot or Wat. I use oil or ghee to make this recipe instead of the traditional Niter Kibbeh which is the Ethiopian spiced. The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked. The recipe for this version comes from an Ethiopean cook, Alemtshaye Yigezu, who cooked this dish for us while visiting her home.
Berbere spiced lentil stew (Misir Wat) 🌱🌍🌶🌳 step by step
- Wash the lentils well and cook in plenty of water. Bring to the boil, skim the froth from the top (your lentils will be bitter if you don’t do this) and simmer for 10 minutes or until the lentils are soft..
- Chop the onions and grate the garlic and ginger. In a separate pan heat a little oil and cook until soft and a little sticky. Add the berebere spice and cook for a few minutes being careful that the spices don’t burn. You can add a little more oil or a splash of water if needed..
- Skin the tomatoes or add the tinned tomatoes and the spinach. Add the lentils and cook on a slow heat for another 15 minutes. I like to serve with rice, a few fresh mint leaves and a squeeze of lemon. You can also add any left over veg to this stew - potatoes and any greens work well..
- I served with rice but it goes well with a fermented flatbread..
This makes an excellent sandwich spread inside a pita with plenty of lettuce, tomatoes, cucumber, and red onions. Put the lentils and water in a medium saucepan and bring to a boil. Reduce heat and simmer, covered, until the lentils are soft. This flavorful stew of berbere spiced Ethiopian lentil stew is made with veggies and hearty potatoes simmered in a base of savory red lentils. Ethiopian Lentil Stew -A healthy Vegan Ethiopian-spiced Stew with lentil.