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Misir Wot

By Dan Doughkneeder

Misir Wot is a hearty Ethiopian stew of red lentils simmered in a rich, berbere-spiced tomato and onion sauce. Aromatic garlic, ginger, and niter kibbeh deepen the flavor, yielding a warm, comforting dish perfect with injera or rice.

Prep:
15
Cook:
35
Total:
50
Servings:
4 servings

Ingredients

  1. 2 cup onion, finely chopped
  2. 2 tbsp oil
  3. 2 clove garlic, minced
  4. 1 tbsp ginger, minced
  5. 2 tbsp berbere spice
  6. 2 tbsp tomato paste
  7. 1 cup red lentils, rinsed
  8. 3 cup water
  9. 2 tbsp niter kibbeh
  10. 1 tsp salt
  11. 0.3 cup cilantro, chopped

Steps

  1. Heat oil in a pot over medium heat and sauté onion until golden.
  2. Add garlic, ginger, berbere, and tomato paste; cook until fragrant.
  3. Stir in lentils and water; bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, until lentils are tender, about 25 minutes.
  5. Stir in niter kibbeh and salt; simmer 2 minutes more.
  6. Garnish with cilantro and serve hot with injera or rice.