ETHIOPIAN SPICED LENTIL STEW (MISIR WOT)

ETHIOPIAN SPICED LENTIL STEW (MISIR WOT)

Ethiopian Spiced Lentil Stew, also known as Misir Wot, is a rich and aromatic vegan dish rooted in traditional Ethiopian cuisine. Red lentils simmer gently in water and deeply infused berbere spice, while sautéed onion and a touch of olive oil elevate the base flavours. This warming stew delivers a complex yet comforting taste, earthy lentils meld with fiery, slightly fruity heat from berbere for a truly satisfying bowl. Ideal for chilly evenings or vibrant vegan dinners, it offers protein, fibre, iron and anti-inflammatory antioxidants, all in one easy-to-prepare pot. Serve it solo or alongside injera, flatbread, rice or roasted vegetables. Misir Wot is a nutritious, flavour-packed stew that introduces African cuisine, which delights the senses and nourishes the body.

RECIPE CATEGORY

Dinner

SERVING SIZE

1

CUISINE

Ethiopian

PREPARATION/TECHNIQUES

One‑Pot Wonders

OCCASION/HOLIDAY

Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Ethiopian Spiced Lentil Stew:

• ½ cup red lentils, rinsed

• ¼ cup chopped onion

• 1 tsp berbere spice

• 1 cup water

• 1 tsp olive oil

• Salt (optional, to taste)

FULL NUTRITIONAL INFORMATION

• Calories: 393.7 kcal

• Fat: 5.6 g

• Saturated Fat: 0.8 g

• Carbohydrate: 64.6 g

• Sugar: 3.6 g

• Sodium: 876.9 mg

• Fiber: 11 g

• Protein: 24.1 g

• Calcium: 50.5 mg

• Iron: 6.4 mg

• Potassium: 708.5 mg

PREPARATION

• Sauté the Onion: Heat olive oil in a saucepan over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened.

• Add Berbere Spice: Stir in berbere and cook for about 1 minute until the spices release their aroma.

• Combine Lentils And Water: Add rinsed lentils and 1 cup of water, stirring to mix the spice-onion base.

• Simmer the Stew: Bring to a gentle boil, then lower heat and simmer uncovered for 15 to 18 minutes until lentils are tender and stew thickens.

• Season and Serve: Add salt to taste if desired, then ladle into a bowl. Serve hot alongside your choice of side.

PREP TIME

5 minutes

COOKING TIME

18 minutes

TIPS

• Even Simmer: Maintain a gentle simmer to prevent lentils from sticking and ensure an even texture.

• Spice Bloom: Sautéing the berbere briefly unlocks and intensifies its complex flavours.

• Onion Choice: White, yellow or red onions all work well, so chop uniformly for even cooking.

• Adjust Spice Level: Reduce or increase berbere to suit your taste; it can be fiery, so test from the start.

• Prevent Clumping: Stir halfway through simmering to avoid clustering and ensure smooth consistency.

VARIATIONS

• Add Tomato: Stir in 1 tablespoon of tomato paste when adding lentils for a richer base.

• Creamy Twist: Mix in a splash of coconut milk at the end for a creamy texture.

• Extra Veg: Add finely chopped carrots or bell peppers at step 1 for additional nutrients.

• Greens Addition: Stir in spinach or kale in the final minutes for freshness and colour.

• Protein Boost: Add cooked chickpeas or tofu cubes for more texture and protein.

PREPPING AND STORAGE

• Refrigeration: Once cooled, transfer to an airtight container. Store in the fridge for up to 4 days.

• Freezing: Freeze in portioned containers for up to 2 months. Defrost overnight in the fridge before reheating.

• Reheating: Warm gently on the hob, adding a splash of water to loosen if needed. Microwave in short intervals, stirring halfway.

• Meal Prep: Double the recipe for make-ahead meals. Flavours intensify after resting, making leftovers even better the next day.