Misir Wot: Ethiopian Red Lentil Stew

This is a simple-to -make dish bursting with taste by the addition of the berbere spice blend.

We make our own berbere ( obviously!) but also keep a shop-bought pack in the cup-board for emergencies. You can get this spice-blend quite easily from most supermarkets these days. Moroccan and other African shops also stock it. Ras-el-hanout plus 1/4 tsp of turmeric, the found seeds of 4-5 green cardamons and a pinch of aesofetida (hing) works for us.

Misir Wot - Ethiopian red Lentil Stew

Misir Wot - Ethiopian Red Lentil Stew

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Course: lunch, Main Course, Side Dish, Snack, supper
Cuisine: African, ethiopian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 1.5 cups red lentils thoroughly wahsed
  • 2.5 cups water
  • 1 heaped tbsp Berbere spice blend
  • 1 onion chopped
  • 3 cloves garlic finely chopped
  • oilive oil
  • 1 medium can tomatoes or the same quantity of fresh tomatoes pureed ina blender


  • cook the onions and garlic in a little oil until soft and translucent
  • add the spices, stir into the oil for a few seconds, then add the tomatoes
  • cook the mixture on a low heat until the oil starts to separate from the tomatoes - now your spices are cooked or tempered
  • ad the lentils and water and simmer until the lentils are soft (about 20 minutes)
  • season and adding more water if the mixture is too thick, or cooking at a slightly higher heat while stirring if the stew is too thin
  • serve with injera

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