Ethiopian
Misir Wat
A deep red Ethiopian lentil stew slowly built from dry-cooked onions, berbere, and niter kibbeh. It is soft, spicy, and traditionally served with injera to scoop up every bit.
Watch it madeSara - Food & Beauty · 9:39
Ingredients
- Red split lentils1 cup
- Yellow onion, very finely chopped1 large
- Niter kibbeh3 tbsp
- Berbere spice blend2 tbsp
- Garlic, minced3 cloves
- Fresh ginger, minced1 tbsp
- Mekelesha spice blend1/4 tsp
- Fine salt3/4 tsp, plus more to taste
- Water2 1/2 to 3 cups
- Injera, for serving2 pieces
Method
- Rinse the red split lentils in several changes of cool water until the water runs mostly clear, then drain well.
- Place the finely chopped onion in a dry heavy pot over medium heat and cook, stirring often, for 10 to 12 minutes until softened, sweet-smelling, and lightly golden; add a splash of water only if it begins to scorch.
- Add the niter kibbeh and stir until melted and coating the onions.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Stir in the berbere and cook gently for 1 to 2 minutes, stirring constantly, so the spice blooms in the fat without burning.
- Add the drained lentils and stir well to coat them in the spiced onion mixture.
- Pour in 2 1/2 cups water, bring to a simmer, then reduce the heat to low and cook uncovered for 25 to 30 minutes, stirring often.
- As the lentils thicken, add small splashes of the remaining water as needed and keep stirring so the stew becomes creamy rather than dry.
- When the lentils have broken down into a thick, smooth stew, stir in the salt and mekelesha.
- Simmer for 3 more minutes, adjust salt to taste, and serve warm with injera.
Common questions
Can I substitute butter for niter kibbeh in misir wat?
Yes. Use unsalted butter, ideally clarified, plus a pinch of warm spices if you have them (cumin, fenugreek, cardamom). The flavor won’t be as deep, but it will still make a rich, flavorful stew.
How do I know when the lentils are done and the stew is the right thickness?
The lentils should be soft and broken down, with a thick, spoon-coating consistency. If it feels too loose, simmer a few minutes longer. If it gets too thick, stir in small splashes of water.
What are the most common mistakes when making misir wat?
The big ones are burning the onions or berbere, undercooking the onions, and not stirring enough once the lentils thicken. Keep the heat moderate and add water in small amounts to prevent sticking and scorching.
How should I store leftover misir wat and reheat it?
Cool it completely, then refrigerate in a sealed container for up to 4 days. It thickens as it chills, so reheat gently on the stove with a splash of water, stirring until smooth and hot.
What is the best way to serve misir wat?
Serve it hot with injera, spreading the stew over the flatbread or scooping it up with torn pieces. It also pairs well with a simple salad or lightly cooked greens to balance the spice.