Misir Wot is one of the signature vegetarian dishes that you’ll find in most Ethiopian restaurants. ‘Wat’ or ‘Wot‘ is an Ethiopian style stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables. It is cooked in clarified butter, Ghee, and uses a spice blend called ‘Berbere‘.
This recipe is traditionally made with a spice blend called Berbere Seasoning, which is a combination of warm whole spices like cumin, cardamom, coriander, and fenugreek, garlic, cloves, turmeric, grated ginger root, black pepper, salt, paprika, cinnamon, and dried red chiles, that are toasted and ground together. This spice blend provides a distinctive tangy flavor to the lentils, stews and curries. I wasn’t too keen on buying a speciality spice blend that I wouldn’t use “that” often, so I looked up the composition of the Berbere and realized that this spice combination is very similar to the Garam Masala blend. So I used that, with a few additional spices to replicate the flavor of a berbere blend and the result was very successful. If you have the berbere spice blend, substitute my spice list with 2-2.5 tablespoons Berbere spice mix (depending on how warm you like it).
Misir Wot is traditionally served family style over a spongy flatbread called Injera. I pair it with couscous and a garden salad dressed with lemon vinaigrette. This recipe can be made with yellow split lentils, green lentils or any quick cooking lentils as well. This dish pairs well with Key Wat– a traditional Beef stew using the same spice blend. Check out my easy recipe for Key Wat.
In the video, I have made this recipe in my electric pressure cooker, Instant Pot DUO. Misir Wot can also be made in a traditional stove-top pressure cooker. Simply follow your cooker’s lentil cooking times and procedures and follow this recipe. You can also make this dish on the stove-top, using a sauce pot or dutch oven. I would advise using a heavy bottom pan, since that can evenly distribute the heat. Simply follow all the instructions and simmer the lentils on medium heat for 10-12 minutes, stirring every few minutes or so, till you reach a desired consistency.
Ethiopian Red Lentil Stew - Misir WotPrint Recipe
- 3 tablespoons unsalted butter or ghee
- 1 large onion, chopped fine
- 1 tablespoon ginger-garlic crushed (1/2 inch ginger + 2 cloves garlic OR 1/2 teaspoon Ginger Powder + 1/2 teaspoon Garlic Powder)
- 1 tablespoon Tomato Paste
- 1 cup Red Lentils, rinsed 2-3 times
- 1 1/2 cups water
- 1 teaspoon salt (is using Berbere, adjust salt based on spice blend contents)
- You can substitute the following spices with 1.5-2 tablespoons of Berbere Seasoning
- 1/4 teaspoon Ground Black Pepper
- 1/2 teaspoon Turmeric Powder
- 1 1/2 teaspoon Coriander Powder
- 1/2 teaspoon Ground Cumin
- 1 pinch Ground Cinnamon
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Garam Masala
- Garnish: Juice of 1/2 a lime (garnish before serving)
Prep: In a mini food processor, pulse ginger and garlic for 5-7 times. Now add onion chunks and pulse another 5 times. This is a quick and tear-free way to get everything chopped finely 🙂
Turn the Instant Pot on Sauté mode. Wait 1 minute till the inner pot is hot and melt butter/ghee in it. Add chopped onion, sauté for 30 seconds. Add ginger-garlic and sauté another 30 seconds. (If adding together, sauté for a minute).
Add tomato paste and spices. Stir well. Add rinsed and drained lentils, water and stir. Press "cancel", close the lid and hit Manual, High-Pressure for 5 minutes. Wait for Natural release of pressure.
Open the Instant pot lid after natural pressure release (NPR). Finish the dish with a light squeeze of lime juice. Check for seasoning. If you like the lentils to be more mushy, use a whisk and stir till you reach a desired consistency. Serve with couscous with a garden salad dressed with fresh lemon vinaigrette, or, the traditional sourdough flatbread, Injera.