Ethiopia, Middle East and Africa

Misir Wat (Ethiopian Red Lentil Stew)

Name: Misir Wat (Ethiopian Red Lentil Stew)
Cook time: 40 min
Total time: 40 min
Yield: Serves 2
Cuisine: Ethiopia
Ingredients: Red lentils 100 g; Onion (very finely chopped) 1; Minced garlic 1½ tsp; Minced ginger 1½ tsp; Tomato paste 1 tbsp; Berbere spice 1¼ tbsp; Butter or ghee 1½ tbsp; Water 400 ml; Salt to taste

An Ethiopian lentil stew made by slowly cooking onions and simmering with berbere spice.

ServingsServes 2

Total cooking time40 min

DifficultyEasy

Method

Rinse the lentils until the water runs clear.
Cook the onion in a dry pot over low heat for to drive off the moisture. Add the butter and cook over medium heat for more until browned.
Add in this stepOnion (very finely chopped) 1Butter or ghee 1½ tbsp
low heat→medium heat
Add the garlic, ginger, berbere and tomato paste and fry over medium-low heat for .
Add in this stepMinced garlic 1½ tspMinced ginger 1½ tspBerbere spice 1¼ tbspTomato paste 1 tbsp
medium-low heat
Add the lentils and water and simmer over medium-low heat for , stirring, until thick. Season with salt.
Add in this stepRed lentils 100 gWater 400 mlSalt to taste
medium-low heat

Cook's tip

You can make berbere with 2 parts chili powder to 1 part paprika, plus a little ginger, cardamom, cloves, cinnamon and fenugreek.

Cooking it at camp

The ingredients are light and keep well, which makes this good for long trips. Lentils need no soaking, so you save water and fuel.