Misir Wot – Red Lentil Stew from Home
If you’ve ever had Ethiopian food, chances are you’ve tasted Misir Wot (that rich, spicy red lentil stew that’s full of flavor and comfort). I grew up eating this back home, and now I'm making it as a high school senior in America with just a pan, some good spices, and a love for where I come from.
Whether you’re new to Ethiopian cooking or already hooked, this is one of the easiest and most satisfying recipes to make at home - no fancy tricks, just good ingredients.
What You’ll Need
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1 cup red lentils
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1 large onion, chopped
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3 garlic cloves, minced
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1-inch piece of ginger, grated
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2 tablespoons berbere (you can’t skip this)
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2 tablespoons oil (if you’ve got niter kibbeh, even better)
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2 cups veggie broth or water
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Salt, to taste
Let’s Make It
1. Start with Onions
In a pot, heat your oil on medium. Add chopped onions and cook them down until they’re golden and soft. This part takes time, but it’s where the flavor begins.
2. Garlic + Ginger In
Add in the minced garlic and grated ginger. Stir for a minute until it smells amazing.
3. Add the Berbere
Now add your berbere spice and stir it into the onion mixture. Let it toast for a minute - it should be deep red and fragrant. This is what makes Misir Wot taste like Misir Wot.
4. Lentils Join the Mix
Pour in the red lentils and mix everything together so they’re fully coated in the spiced oil.
5. Add Broth + Simmer
Pour in the broth or water, stir, and bring it to a boil. Then turn the heat down and let it simmer, covered, for about 20 minutes - until the lentils are soft and the stew thickens.
6. Season and Finish
Add salt to taste. Let it cook for 5 more minutes uncovered so the flavors come together.
How to Eat It
Serve with injera if you’ve got it (of course you can also simply buy it here), or rice can work too. Add a side of greens or lentils, maybe some shiro, and you’ve got a full Ethiopian plate.