Easy Ethiopian Red Lentil Stew (Misir Wot)

For a digital entrepreneur, this recipe is a high-authority entry for the “Global Plant-Based” niche. Misir Wot is the soul of Ethiopian cuisine—a spicy, rich red lentil stew. From an expertise perspective, the secret to authentic flavor is not just the spice blend, but the “dry onion sauté” technique. Unlike Western cooking, traditional Ethiopian recipes often start by cooking onions without oil to drive out moisture, creating a deeply caramelized, sweet base that balances the heat of the Berbere spice.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 45 Min
• Total Time: 55 Min
• Yield: 4 Servings
• Calories: ~320 kcal per serving

Ingredients:

The Base

• 1.5 cups Split Red Lentils (Masoor Dal), rinsed thoroughly
• 2 large Red Onions, finely diced (Volume is key)
• 1/4 cup Vegetable Oil OR Niter Kibbeh (Spiced Clarified Butter)
• 1 tbsp Fresh Garlic, minced
• 1 tbsp Fresh Ginger, minced

The Flavor Profile

• 2–3 tbsp Berbere Spice Blend (The soul of the dish—spicy!)
• 1 tbsp Tomato Paste
• 3 cups Vegetable Broth or Water
• 1 tsp Salt (Adjust to taste)

The Finish

• 1 tsp Ground Cardamom (Optional but authentic)
• Fresh Cilantro for garnish
• Injera Bread (or Rice) for serving

Preparation Steps:

1. The “Dry Sauté” Technique

1. In a medium pot, add the finely diced onions without oil. Cook over medium heat for 5–8 minutes to dry out their water.
2. Add Fat: Once onions are dry/sticking, add the oil (or Niter Kibbeh). Sauté for another 10 minutes until deeply browned. This is the secret to the stew’s sweetness.

2. Bloom the Spices

3. Add minced garlic and ginger. Sauté for 1 minute.
4. Add Berbere spice and tomato paste. Stir constantly for 2 minutes.
5. Technique: “Frying” the spice in the oil releases essential oils and removes the raw, dusty taste of the powder.

3. Simmer & Reduce

6. Add rinsed lentils and stir to coat in the spicy mixture. Pour in broth/water.
7. Bring to a boil, reduce to low, cover, and simmer for 20–30 minutes. Stir occasionally to prevent sticking.

4. Finish

8. Check texture: Lentils should fall apart into a creamy porridge. If too dry, add a splash of water.
9. Stir in salt and cardamom during the last minute. Serve hot with Injera.

Expert Tips:

• The Berbere Factor: This blend is complex (chili, garlic, ginger, basil, fenugreek). If you cannot find it, a mix of paprika, cayenne, onion powder, and garam masala is a passable substitute, though not authentic.
• Heat Control: Misir Wot is meant to be spicy. If you are sensitive, reduce Berbere to 1 tablespoon and supplement with sweet paprika to maintain the signature red color without the fire.