Description
Ethiopian Lentil Stew, also known as Misir Wat, is a rich and flavorful dish featuring red lentils simmered in a blend of aromatic spices including Berbere and turmeric, combined with tomatoes and aromatics for a hearty, comforting meal. This vegan stew is a staple in Ethiopian cuisine and is perfect served with traditional injera flatbread or rice.
Ingredients
Scale
Stew 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
Serving
- 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, creating a flavorful base for the stew.
- 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 enhance the depth of flavor.
- Add Lentils and Liquids: Add rinsed red lentils, vegetable broth (or water), and diced tomatoes to the pot. Stir to combine all ingredients evenly.
- Simmer the Stew: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently 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 to taste. Adjust the spice levels by adding more Berbere if desired.
- Serve: Serve the Misir Wat warm, garnished with fresh cilantro, alongside traditional Ethiopian injera flatbread or rice for a complete meal.
Notes
- Adjust the amount of Berbere spice to control the heat level of the stew.
- For a richer flavor, use vegetable broth instead of water.
- Ensure lentils are rinsed thoroughly before cooking to remove excess starch and impurities.
- This stew can be made ahead and tastes even better the next day as flavors meld.
- Keep stirring occasionally during simmering to prevent lentils from sticking to the pot.
