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 Berbere spices, garlic, ginger, and tomatoes. This traditional Ethiopian comfort food is perfect for a wholesome vegan meal, served warm with injera or rice.
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
- Fresh cilantro for garnish
- Injera or rice for serving
Instructions
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5-7 minutes until golden and softened.
- Add Aromatics and Spices: Stir in minced garlic, ginger, Berbere spice mix, and turmeric. Cook for 1-2 minutes, stirring often, until the spices become fragrant to release their flavors.
- Add Lentils and Liquids: Add red lentils, vegetable broth, and diced tomatoes to the pot. Stir everything to combine thoroughly.
- Simmer Stew: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the stew thickens to a hearty consistency.
- Season and Adjust: Season with salt and black pepper. Taste the stew and adjust spices as needed to your preference.
- Serve: Serve the Misir Wat warm, garnished with fresh cilantro. Accompany it with traditional Ethiopian injera bread or rice for a complete meal.
Notes
- Berbere spice mix can be found at specialty stores or online; adjust the quantity to your preferred spice level.
- Red lentils cook quickly and tend to break down, creating a creamy texture perfect for stews.
- Vegetable broth adds more flavor than water, but either can be used.
- This dish is naturally vegan and gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
