Ethiopian Misir Wot

Ethiopian misir wot with red lentils slowly cooked in berbere, onion and tomato until thick and deeply spiced.

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Cooking the onion patiently before adding berbere creates the rich foundation that makes this simple lentil dish taste complex.

Ingredients

• 350 g red lentils (rinsed)
• 2 onions (very finely diced)
• 3 tbsp neutral oil or niter kibbeh
• 4 garlic cloves (minced)
• 15 g fresh ginger (grated)
• 2.5 tbsp berbere spice (or to taste)
• 2 tbsp tomato paste
• 300 g chopped tomatoes
• 900 ml vegetable stock or water
• 1 tsp salt

Step-by-step method

1. Place the onions in a heavy saucepan over medium-low heat and cook for 8–10 minutes, stirring often, until softened and much of their moisture evaporates.
2. Add the oil, garlic and ginger and cook for 2 minutes.
3. Stir in the berbere and tomato paste and cook for 1 minute, adding a splash of water if the spices threaten to catch.
4. Add the tomatoes, lentils and 700 ml stock. Bring to a gentle boil, then reduce the heat.
5. Simmer uncovered for 25–30 minutes, stirring frequently and adding the remaining stock as needed so the lentils do not stick.
6. When the lentils are completely soft and the mixture is thick, season with salt and simmer for another 3 minutes.
7. Rest for 5 minutes and serve with injera, rice or vegetables.