Misir Wot - Ethiopian Red Lentil Stew
A simple West African lentil stew with bold rich flavors that is simple to make with step by step photos.
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Servings: 6 servings
Calories: 183kcal
Ingredients
- 3 Tbsp butter unsalted, optional: vegan butter
- 1 onion yellow, chopped fine
- 1 tsp ginger minced or micro-planed
- 1 tsp garlic minced
- 2 Tbsp tomato paste
- 2 Tbsp berbere spice
- 1 cup lentils red
- 2 cups water
- ¼ cup cilantro chopped
Instructions
- Chop the onion, garlic and ginger.
- Heat the butter on medium until melted and hot. Add the onion and sauté until translucent. Stir frequently and do not allow to brown.
- Add the garlic, ginger, tomato paste and berbere spice. Allow to cook 2-3 minutes until well combined and fragrant. Stir continuously.
- Pour in the water and mix well.
- Rinse the lentils in a strainer to be sure they are clean and free of any debris. Add the rinsed lentils and stir in.
- Turn the heat to low and cook covered for 30 minutes until tender. Check after 15 minutes and add water ¼ cup at a time if they are dry and sticking to the bottom of the pan.
- Serve with chopped cilantro.
Notes
Frequently Asked Questions:
- How long can I save the misir wot lentil stew? You can store in the refrigerator for up to 3 days in an airtight container.
- Can I freeze misir wot? Yes, you must completely cool the soup before freezing. Store in airtight containers for up to 4-6 months. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
- How do I reheat the misir wot? Reheat the lentil stew in the microwave for 2-3 minutes and stop to stir every 30-45 seconds until hot. Once reheated do not cool and store again in the refrigerator, consume it right away. So only reheat the amount you will consume.
Nutrition
Calories: 183kcal | Carbohydrates: 23g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 252mg | Potassium: 386mg | Fiber: 11g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 4mg