Misir wat is a vibrant stew of red lentils simmered with piquant berbere spices and an earthy base of onion, garlic, savory nigella and cardamom. It's a staple of Ethiopian cuisine, perfect for spicy food lovers.
Misir Wat Recipe (Ethiopian Spicy Red Lentils)
Looking for a way to make lentils exciting again? This recipe will make you fall in love with them all over again. It's called Misir Wat (aka Misir Wot), and it is loaded with bold flavors, perfect for the spicy food lover.
What is Misir Wat?
Misir Wat is an Ethiopian red lentil stew, essential to Ethiopian kitchens. It is made with a base of onion, garlic, and ginger, and the lentils are simmered in broth and a blend of spicy berbere mix with nigella and cardamom.
You will love the resulting flavor that blooms and pairs with so many different dishes. It can be served as a main or a side dish. It's very versatile, and very easy to make as well.
You will love this delicious Ethiopian lentil stew.
Let's talk about how to make Misir Wat, shall we?
Misir Wat Ingredients (Ethiopian Spiced Red Lentils)
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vegetable Oil. For cooking. Or use niter kibbeh, an Ethiopian spiced clarified butter.
- Onion. Use yellow or red onions.
- Fresh Garlic and Ginger.
- Tomato Paste.
- Berbere Spice Mix. Berbere is a robust Ethiopian spice blend of bold chilies like cayenne pepper and paprika, and aromatic spices, essential to many Ethiopian dishes. Learn more about berbere.
- Other Spices. Ground nigella (use cumin as a substitute), ground cardamom (optional), salt and black pepper.
- Red Lentils. You can make this recipe with green lentils or brown lentils.
- Chicken Broth. Or use Vegetable broth for a vegetarian version.
- Garnish. Fresh chopped cilantro.
How to Make Misir Wat - the Recipe Method
Heat the vegetable oil (or niter kibbeh) in a large pan or Dutch oven over medium heat and cook down the onions 5 minutes to soften.
Add the garlic and ginger and cook for 30 seconds, then stir in the tomato paste, berbere spices, black pepper, nigella seeds, and cardamom.
Cook for a minute, then add the red lentils, chicken broth, and salt to taste.
Bring to a boil, reduce heat, cover and simmer until the lentils are tender to your liking, stirring occasionally, 30 to 40 minutes.
Boom! Done! Your Misir Wot is ready to serve. Garnish with a bit of fresh chopped cilantro, and maybe some red pepper flakes if you'd like. Spicy red lentils are welcome in my kitchen anytime. It's delicious served with injera. Let's dig in!
Recipe Tips & Notes
- You can garnish and serve Misir Wot right away, but this dish benefits from resting for at least 30 minutes off heat to let the flavors meld together. Reheat it gently before serving.
- For a thinner, soupier red lentils, add ½-1 cup extra stock and simmer longer until you achieve the consistency you prefer.
Storage & Leftovers
Leftover Misir Wat will last up to 5 days in the refrigerator in a sealed container. You can easily reheat it in the microwave or in a pot on the stove top over gentle heat to enjoy again. Stir in a splash or 2 of water to loosen it up if needed.
You can also freeze it for 2-3 months in freezer containers.
That's it, my friends. I hope you enjoy this recipe for Misir Wot. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Misir Wat Recipe (Ethiopian Spicy Red Lentils)
Ingredients
- 2 tablespoon vegetable oil or use niter kibbeh
- 2 medium onions chopped (use yellow or red onions)
- 4 cloves garlic minced
- 1 teaspoon minced ginger
- 3 tablespoons tomato paste
- 2 tablespoons berbere spice or to taste (use 1/4 cup for extra spicy)
- 1 teaspoon black pepper
- 1/2 teaspoon ground nigella seeds use cumin as a substitute
- 1/2 teaspoon ground cardamom optional
- 1 cup dry red lentils rinsed and drained
- 3 cups chicken broth or use vegetable broth
- Salt to taste
- Garnish. Fresh chopped cilantro
Instructions
- Heat the vegetable oil (or niter kibbeh) in a large pan or Dutch oven to medium heat. Add the onions and cook for 5 minutes to soften.
- Add the garlic and ginger and cook for 30 seconds, stirring, until fragrant.
- Stir in the tomato paste, berbere spices, black pepper, nigella seeds, and cardamom. Cook for 1 minute, until it darkens slightly.
- Add the red lentils, chicken broth, and salt to taste.
- Bring to a boil, then reduce heat, cover and simmer for 30-40 minutes, stirring occasionally, or until the lentils are tender to your liking. Remove from heat. Mash with a wooden spoon for creamier lentils, if desired.
- You can garnish and serve right away, but this dish benefits from resting for 30 minutes off heat. Reheat it gently before serving.
Notes
Jérémie says
Nigella and berbéré bring a very special flavor to this lentil stew!
Thank you very much for that, Mike!! A very merry Christmas to you and Patty, Buddy!
Mike Hultquist says
Awesome, Jérémie! Merry Christmas to you as well!
Thomas says
What a wonderful discovery! Just when you think you know every single red lentil soup or dal recipe, something new pops up. I’m so happy to know your recipe. I made it today and it was delicious! Thank you.
Mike Hultquist says
Outstanding! This is what I love, bringing something new! I love this one. Thanks, Thomas.