Print

Flavorful Ethiopian Misir Wot Red Lentil Stew Recipe Easy and Authentic with Injera Bread

Ethiopian Misir Wot - featured image
Print Recipe

A warm, hearty Ethiopian red lentil stew spiced with berbere and served with traditional Injera bread. This comforting dish is vegan, gluten-free, and perfect for cozy dinners.

Ingredients

Scale
  • 1 cup (200g) red lentils, rinsed
  • 2 medium yellow onions, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons berbere spice blend
  • 2 tablespoons tomato paste
  • 3 cups (720ml) vegetable broth, low sodium
  • 3 tablespoons neutral oil (sunflower or canola)
  • Salt to taste (start with 1 teaspoon)
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon lemon juice (optional)
  • Injera bread (store-bought or homemade) for serving

Instructions

  1. Rinse the lentils under cold water until the water runs clear and set aside.
  2. Heat 3 tablespoons of neutral oil in a large heavy-bottomed pot over medium heat. Add the finely chopped onions and a pinch of salt. Stir occasionally and cook until onions are golden brown and caramelized, about 15-20 minutes.
  3. Add the minced garlic and grated ginger to the pot. Cook for 2-3 minutes until fragrant but not browned.
  4. Sprinkle in the berbere spice blend and stir constantly for about 1 minute to bloom the spices and release their aroma.
  5. Stir in the tomato paste and cook for 2 minutes to deepen the flavor and slightly caramelize the paste.
  6. Add the rinsed lentils and vegetable broth to the pot. Stir to combine.
  7. Bring the mixture to a boil, then reduce heat to low. Partially cover and simmer gently for 30-35 minutes, stirring occasionally until lentils are tender and stew has thickened. Add water or broth if it becomes too thick.
  8. Season with salt to taste and freshly ground black pepper. Optionally, stir in lemon juice to brighten the flavors.
  9. Serve hot with Injera bread on the side for scooping.

Notes

Slow caramelizing onions is key for deep flavor. Blooming berbere spice in oil unlocks its full aroma. Adjust thickness by adding broth or water if needed. Optional smoked paprika can add smoky depth. Injera made from teff flour is naturally gluten-free. You can add fresh spinach or kale in the last 5 minutes for extra nutrition.

Nutrition

Keywords: Ethiopian, Misir Wot, red lentil stew, berbere spice, Injera bread, vegan, gluten-free, comfort food, easy recipe

Find it online: https://blairrecipes.com/flavorful-ethiopian-misir-wot-red-lentil-stew-recipe-easy-and-authentic-with-injera-bread/