1. Prepare the Ingredients

Begin by thoroughly rinsing 1 cup of red lentils under cold running water. This step removes excess starch and helps prevent the lentils from becoming overly mushy during cooking. Continue rinsing until the water runs clear. Set the lentils aside.

Finely chop 1 large onion. In Ethiopian cooking, finely chopping the onion helps it cook down evenly and allows it to mix smoothly into the stew. Mince 2 cloves of garlic and grate about 1 tablespoon of fresh ginger. These ingredients will form the base flavors of the misir wat, adding both warmth and aroma to the dish.

2. Sauté the Onions

Place a large pot or skillet over medium heat. Add 2 tablespoons of niter kibbeh (Ethiopian spiced butter). If you don’t have niter kibbeh, you can substitute with vegetable oil or regular butter for a vegan option, but niter kibbeh is preferred for an authentic Ethiopian flavor.

Once the niter kibbeh has melted and starts to shimmer, add the chopped onions. Cook the onions for about 5–7 minutes, stirring frequently. The goal is to caramelize the onions, giving them a rich golden-brown color and developing a deep, slightly sweet flavor. Properly caramelized onions are essential for the stew’s depth and richness.

3. Add Garlic, Ginger, and Berbere

Once the onions are soft and golden brown, add the minced garlic and grated ginger to the pot. Stir the mixture well and let the garlic and ginger cook for 1–2 minutes until fragrant. Be careful not to let them burn, as burnt garlic can impart a bitter taste.

Next, add 3 tablespoons of berbere spice blend. Berbere is a staple spice mix in Ethiopian cuisine, typically made from chili peppers, garlic, ginger, basil, and fenugreek, among other spices. The berbere adds a spicy, smoky depth to the dish. Stir continuously for about 1 minute to toast the spices, which helps release their flavors and aroma. Keep an eye on the heat, as spices can scorch easily if left unattended.

4. Incorporate the Tomato Paste

Add 2 tablespoons of tomato paste to the mixture. Stir it into the onions, garlic, ginger, and spices until everything is well combined. Cook the tomato paste for about 2–3 minutes. This step caramelizes the paste slightly, enhancing its sweetness and balancing the acidity. Caramelizing the tomato paste at this stage adds a rich, robust flavor to the stew.

5. Add Lentils and Broth

After the tomato paste is well incorporated, add the rinsed red lentils to the pot. Stir well to coat the lentils in the seasoned onion and tomato mixture. This ensures that each lentil is infused with the flavorful base, giving the stew a more cohesive taste.

Pour in 3 cups of vegetable broth or water. The broth will give additional flavor, but water works just as well if you don’t have broth on hand. Make sure that the lentils are fully submerged in the liquid. If needed, add a bit more broth or water.

6. Simmer the Lentils

Increase the heat to bring the mixture to a gentle boil, then immediately reduce it to low heat to let the stew simmer. Cover the pot with a lid, but leave it slightly ajar to allow some steam to escape.

Let the lentils simmer for about 20–25 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pot. During this time, the lentils will soften and absorb the flavors of the berbere, onions, and tomato paste. The stew should thicken as the lentils cook down. Check the consistency and tenderness of the lentils after about 20 minutes; they should be soft but not falling apart.

If the stew becomes too thick and begins sticking to the pot, add a bit more broth or water and adjust the heat as needed. Red lentils cook relatively quickly, so keep an eye on them to avoid overcooking.

7. Season and Adjust Consistency

Once the lentils are cooked to a tender consistency, add salt to taste. Stir well, then let the stew cook for another 5 minutes, allowing the flavors to meld. Taste the stew and adjust the seasoning as needed.

If you prefer a thicker stew, let it simmer uncovered for a few more minutes to reduce any excess liquid. If it’s too thick, add a bit more water or broth until you reach your desired consistency.

8. Serve

Remove the misir wat from the heat and let it cool slightly before serving. This allows the flavors to settle and makes it easier to handle.

Serve warm with injera, the traditional Ethiopian sourdough flatbread, which acts as both a base and utensil. You can also serve it with rice or other flatbreads if injera is unavailable.

Serving Suggestions

Misir Wat is traditionally served as part of a larger Ethiopian meal. Arrange the injera on a large communal plate and spoon the misir wat onto the injera. Often, other stews, vegetables, and salads are added alongside it.

Misir Wat pairs well with Ethiopian dishes like Doro Wat (spicy chicken stew) and Gomen (sautéed collard greens). This combination allows for a variety of flavors and textures that make Ethiopian meals unique and satisfying.

Storage and Reheating

Leftover misir wat can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portioned containers for up to 1 month. When reheating, add a little water to loosen the stew and prevent it from drying out.