This deeply spiced Ethiopian red lentil stew, known as Misir Wat, is a comforting, plant-based dish layered with fragrant spices, garlic, and onions. The lentils simmer until tender, soaking up the rich flavors of berbere spice. Traditionally served with soft, slightly tangy injera made from fermented teff flour, this nourishing stew is perfect for scooping and sharing.
Ingredients
2 tablespoons
extra virgin olive oil
(or ghee)
1 large
onions
chopped
5 cloves
garlic
crushed
2 teaspoons
finely grated
fresh ginger
1 tablespoons
berbere spice
1 teaspoons
ground cumin
1 teaspoons
paprika
2 cups
red lentils
rinsed and drained
6 cups
water
1 cups
diced tomatoes
1½ teaspoons
sea salt
½ cups
parsley
chopped
