Misir Wat Recipe (Ethiopian Spicy Red Lentils)
Misir wat is a staple of Ethiopian cuisine - spicy red lentils simmered with piquant berbere spices, an earthy onion and garlic base, and savory nigella.
Servings: 4
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
For a thinner, soupier red lentils, add ½-1 cup extra stock and simmer longer until you achieve the consistency you prefer.