Name: Ethiopian Lentil Stew (Misir Wat) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Ethiopian
Ingredients: 1 cup red lentils (rinsed); 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter; 1 medium onion (finely chopped); 3 cloves garlic (minced); 1 tablespoon minced fresh ginger; 2 tablespoons berbere spice blend; 2 tablespoons tomato paste; Salt to taste; 3 cups vegetable broth or water; Chopped fresh cilantro for garnish (optional)

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If you’ve been looking for a meal that’s as comforting as it is bold, Ethiopian Lentil Stew (Misir Wat) is truly a dish to remember. Brimming with earthy lentils, a spicy kick from berbere, and the rich, aromatic touch of niter kibbeh, it’s the ultimate cozy bowl, whether you’re new to Ethiopian food or a lifelong fan. What I love most about Ethiopian Lentil Stew (Misir Wat) is how it transforms simple ingredients into a deeply flavorful, hearty stew—perfect for vegan nights or as a crowd-pleasing main dish with a bit of Ethiopian flair.

Ethiopian Lentil Stew (Misir Wat) Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Ethiopian Lentil Stew (Misir Wat) plays a starring role. The simplicity is part of its magic, but the unique flavors of each component combine to create layer upon layer of irresistible taste and color.

Red Lentils (1 cup, rinsed): These are the foundation, breaking down into a creamy texture that soaks up all the delicious spices.
Niter Kibbeh (2 tbsp, or unsalted butter): This Ethiopian spiced clarified butter infuses the stew with distinctive, aromatic depth—swap with ghee or butter if needed.
Onion (1 medium, finely chopped): Onions add sweet, mellow richness and bulk to the stew.
Garlic (3 cloves, minced): A must for punchy, savory flavor in every spoonful.
Fresh Ginger (1 tbsp, minced): Offers gentle heat and brightness to balance out the spices.
Berbere Spice Blend (2 tbsp): This Ethiopian staple delivers bold, layered heat—adjust the amount if you prefer milder flavors.
Tomato Paste (2 tbsp): Adds vibrant color and a tangy, umami backbone to the stew.
Vegetable Broth or Water (3 cups): Lends essential moisture; broth brings extra savory notes.
Salt (to taste): Essential for enhancing and balancing all the bold flavors.
Chopped Fresh Cilantro (for garnish, optional): A finishing touch that adds pop, freshness, and beautiful color.

How to Make Ethiopian Lentil Stew (Misir Wat)

Step 1: Sauté the Aromatics

Begin by melting your niter kibbeh or butter in a large saucepan over medium heat. As soon as the kitchen fills with its warm, spiced aroma, toss in the chopped onion. Sauté the onion for 6 to 8 minutes, stirring now and then, until it’s dreamy and lightly golden. The slow, gentle cooking here is key—it naturally sweetens the onion and forms the flavor base for your Ethiopian Lentil Stew (Misir Wat).

Step 2: Add Garlic and Ginger

Next, stir in the minced garlic and fresh ginger. Let them cook for just another 1 to 2 minutes, until their fragrance blooms. This quick step brightens up the stew and brings a wonderful, zippy undercurrent of flavor.

Step 3: Bloom the Spices

Add the berbere spice blend and tomato paste to your pan, stirring well to coat the onions, garlic, and ginger. Cook for 1 to 2 minutes—this is the magic moment where the berbere really comes to life, releasing those signature toasty, spicy, and subtly sweet aromas that set Ethiopian Lentil Stew (Misir Wat) apart.

Step 4: Add Lentils and Broth

Pour in the rinsed red lentils and stir to coat them thoroughly in the fragrant spice mixture. Add the vegetable broth or water, raise the heat, and bring it all to a gentle boil. Give everything a good stir—already, you’ll notice that beautiful red color from the tomato and berbere!

Step 5: Simmer Until Perfect

Reduce the heat to low, cover the pan, and let your stew simmer for 20 to 25 minutes. Stir occasionally to keep the lentils from sticking, and watch as they transform into a creamy, tender base that thickens the stew. The lentils should soak up most of the liquid, and taste soft without falling apart. Add salt to taste, and you’re ready for serving.

How to Serve Ethiopian Lentil Stew (Misir Wat)

Garnishes

A handful of freshly chopped cilantro scattered over each bowl is magnificent—it brings a splash of green and a hint of brightness, balancing the rich, spiced notes of Ethiopian Lentil Stew (Misir Wat). For even more color, try a few diced tomatoes or a dollop of coconut yogurt on top.

Side Dishes

This stew simply begs to be paired with injera, Ethiopia’s traditional sourdough flatbread, which is perfect for scooping and soaking up every bit. If you can’t find injera, serve with warm pita, steamed rice, or even crusty bread to mop up the delicious sauce.

Creative Ways to Present

Arrange generous spoonfuls of Ethiopian Lentil Stew (Misir Wat) on a platter surrounded by a variety of vegetables for a vibrant, communal meal. You can even serve it tapa-style in small bowls alongside other Ethiopian vegetable dishes. Don’t be shy—this stew is just as fabulous at lunchboxes or as a wrap filling with crisp greens!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Ethiopian Lentil Stew (Misir Wat) to airtight containers and refrigerate for up to 5 days. The flavors often deepen and mellow overnight, making tomorrow’s lunch even more delicious than today’s dinner.

Freezing

This stew is a champion in the freezer. Spoon cooled portions into freeze-friendly containers, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator or gently reheat straight from frozen for a speedy meal.

Reheating

To reheat, simply warm the stew in a saucepan over medium-low heat, adding a splash of water or broth if it seems thick. Stir often until heated through. Microwaving covered bowls also works—just give it a good stir mid-way and again before serving.

FAQs

Is Ethiopian Lentil Stew (Misir Wat) spicy?

Yes, it typically has a warming kick from the berbere spice blend. If you’re sensitive to spice, simply start with half the called-for berbere and adjust to taste—the stew will still be wonderfully flavorful.

Can I make Misir Wat without niter kibbeh?

Absolutely! While niter kibbeh gives traditional flavor, you can substitute with regular unsalted butter, ghee, or even olive oil. Each will bring its own unique twist to your Ethiopian Lentil Stew (Misir Wat).

Are there other lentils I can use?

Red lentils are classic because they cook quickly and break down into a creamy consistency, but yellow lentils or split peas work in a pinch, though you may need to adjust the simmering time.

Can I make this stew in advance?

Definitely. Ethiopian Lentil Stew (Misir Wat) actually tastes even better after a day as the flavors meld together, so it’s ideal for meal prep or parties.

How can I make Ethiopian Lentil Stew (Misir Wat) kid-friendly?

To keep it milder for little eaters, use less berbere or swap in a blend of paprika and a pinch of cayenne. Serve with plenty of bread or rice, and let them top with their favorite garnishes.

Final Thoughts

If you’re craving a cozy, spice-kissed meal that warms you from the inside out, give Ethiopian Lentil Stew (Misir Wat) a spot in your kitchen. It’s nourishing, simple to make, and always a hit at the table—so grab a bowl, invite some friends, and enjoy the magic of this Ethiopian classic!

Ethiopian Lentil Stew (Misir Wat) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

Warm up your taste buds with this flavorful Ethiopian Lentil Stew, known as Misir Wat. A fragrant blend of red lentils, aromatic spices, and savory niter kibbeh come together to create a hearty and satisfying dish. Perfect for a cozy evening in!

Ingredients

Scale

Red Lentils:

1 cup red lentils (rinsed)

Niter Kibbeh or Butter:

2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter

Aromatics:

1 medium onion (finely chopped)
3 cloves garlic (minced)
1 tablespoon minced fresh ginger

Spices and Seasonings:

2 tablespoons berbere spice blend
2 tablespoons tomato paste
Salt to taste

Liquid:

3 cups vegetable broth or water

Garnish:

Chopped fresh cilantro for garnish (optional)

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Instructions

Sauté Aromatics: In a large saucepan, melt the niter kibbeh or butter. Sauté onion until golden, then add garlic and ginger.
Add Spices: Stir in berbere spice and tomato paste, cook to bloom flavors.
Cook Lentils: Add rinsed lentils, vegetable broth, simmer covered for 20–25 minutes.
Season and Serve: Season with salt, garnish with cilantro, and serve warm.