Misir Wot
Ingredients
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- 24 ounces onion – finely chopped (~5 medium onions)
- 1/4 cup niter kibbeh
- 2 tablespoons tomato paste
- 2 1/2 tablespoons berbere spice blend
- 4 cloves garlic – minced
- 1 tablespoon ginger – finely grated
- 1 1/2 cups red lentils – rinsed
- 4 1/2 cups water
- 1 1/4 teaspoons kosher salt
- injera – for serving
Instructions
1. Rinse the red lentils under cool water until it runs mostly clear; drain and set aside.
2. Place the chopped onions in a wide heavy pot over medium heat and cook dry, stirring often, until very soft, reduced, and lightly golden at the edges, 20–25 minutes; add a splash of water if they begin to stick.
3. Stir in the niter kibbeh and cook until melted and fragrant, 2–3 minutes.
4. Add the tomato paste and berbere; cook, stirring, until the paste darkens to brick red and the mixture is glossy and aromatic, 2–3 minutes.
5. Add the minced garlic and grated ginger; cook until fragrant, about 1 minute.
6. Stir in the rinsed lentils, 4 cups of the water (reserve 0.5 cup), and the salt. Bring to a gentle simmer.
7. Simmer partially covered, stirring every few minutes to prevent sticking, until the lentils are tender and starting to break down and the stew is thick and spoonable, 20–25 minutes. Add some of the reserved water as needed to maintain a thick, saucy consistency; the surface should show a slight sheen from the niter kibbeh.
8. Taste and adjust salt. If needed, thin with a little hot water to serve. Ladle the misir wot warm and serve with injera.
Misir Wot is Ethiopia’s beloved red lentil stew, gently spiced and deeply aromatic. Split red lentils simmer until creamy in a sauce built from slowly cooked onions, fragrant niter kibbeh (spiced clarified butter), and berbere, the hallmark chile-forward spice blend. The result is a thick, comforting stew with warming heat, savory depth, and a silky texture perfect for scooping with injera.
Rooted in the broader family of wot (stews), misir wot is a staple across Ethiopian homes and restaurants, often appearing on a beyaynetu—an assortment of vegetarian dishes served over injera. Its technique reflects Ethiopian culinary tradition: long, careful onion cooking to build body, blooming spices in fat for complexity, and letting lentils gently break down to thicken the sauce naturally. While many versions are made with niter kibbeh, oil-based renditions are common during fasting periods, illustrating the dish’s role in religious and cultural rhythms.