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ETHIOPIAN MISIR WOT RED LENTIL STEW recipe, served and ready to eat, easy homemade dish
Thomas Baker

Ethiopian Misir Wot Red Lentil Stew Warm Comforting Recipe You Need Now

Discover the rich and hearty flavors of Ethiopian Misir Wot Red Lentil Stew, perfect for an easy dinner or a cozy weeknight family meal. This berbere spiced lentils stew comes together in one pot, delivering warmth and comfort in every bite.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 227
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons niter kibbeh , divided
  • 1 large yellow onion, very finely diced
  • 3 cloves garlic, finely minced
  • 1 Roma tomato, very finely chopped
  • 3 tablespoons tomato paste
  • 2 tablespoons bebere , divided
  • Homemade Berbere (strongly recommended)
  • 1 cup red lentils, rinsed
  • 2 1/2 cups quality chicken broth
  • 1 teaspoon salt

Method
 

  1. Heat 3 tablespoons of niter kibbeh in a medium pot until melted.
  2. Add the finely diced onion and cook over medium-high heat for about 8 to 10 minutes until the onions turn golden brown.
  3. Mix in the minced garlic, chopped tomato, tomato paste, and 1 tablespoon of berbere and cook, stirring, for 5 to 7 minutes, adjusting the heat to avoid burning.
  4. Pour in the rinsed red lentils, chicken broth, and salt, then bring everything to a boil.
  5. Lower the heat to a simmer, cover the pot, and cook the lentils for 40 minutes, stirring now and then, adding extra broth if necessary until they are tender.
  6. Blend in the remaining tablespoon of niter kibbeh and berbere, allowing the stew to simmer for a few additional minutes.
  7. Adjust seasoning with salt to your taste.
  8. Serve warm, ideally alongside traditional Ethiopian injera.

Notes

  • For an authentic taste, use homemade berbere spice and serve with Ethiopian injera. This stew also reheats well and can be stored in the fridge for up to 3 days.