Tangy Ethiopian Misir Wot
Spicy Lentil Stew
A rich, aromatic lentil stew made with the signature Ethiopian spice blend, Berbere, perfect for a hearty meal.
- 1 h 30 min
- 4
- Easy
Ingredients
For the Stew Base
Spices & Seasoning
Liquids & Acid
Preparation
Marinating the Lentils
Rinse Lentils
Rinse the red lentils thoroughly under cold water until the water runs clear.
Combine with Lemon Juice
In a bowl, combine the lentils with lemon juice and let sit for 10 minutes.
Drain Lentils
Drain and set aside for cooking.
Important: Be careful when handling Berbere—it’s potent and can irritate your hands and eyes.; Pro Tip: Prepare all ingredients before beginning to ensure a smooth cooking process.
Preparing the Spice Mix
Combine Spices
In a small bowl, combine Berbere spice mix, turmeric, salt, and black pepper.
Mix Well
Mix well to incorporate all the spices.
Set Aside
Set aside for use during the cooking process.
Cooking Process
Sauté the Aromatics
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing until the onion is translucent.
Add Spices
Stir in the spice mix, allowing the aromas to develop, approximately 1 minute.
Simmer the Lentils
Add the tomato paste and the marinated lentils, followed by the vegetable broth. Bring to a boil, then reduce to a simmer and cook until lentils are tender, about 40 minutes.
Plating & Serving
Tangy Ethiopian Misir Wot
Tangy Ethiopian Misir Wot
Plating & Serving
Serve hot in a shallow bowl, garnished with fresh parsley for a burst of color and extra fresh flavor.