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Misir Wot
Spiced red lentil stew with berbere and niter kibbeh — Ethiopian staple. Frying the onions low and slow for a full 30 minutes until genuinely soft builds the deep base flavour this stew depends on before the berbere ever goes in.
Total time
70 min
Prep
40 min
Cook
30 min
Difficulty
easy
Cuisine
Ethiopian
vegangluten-free
Ingredients
300gred lentils, soaked 30 minutes
2large onions, finely diced
4 clovesgarlic
1 tspfresh ginger
3 tbspberbere
3 tbspniter kibbeh or oil
600mlwater
saltto taste
Instructions
1
Fry onions in butter 30 minutes until very soft.
2
Add garlic, ginger and berbere. Cook 5 minutes.
3
Add drained lentils and water. Bring to boil.
4
Simmer 20–25 minutes stirring often until thick.
5
Season. Serve on injera.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
114
Protein
7.6g
Fat
0.4g
Carbs
21.4g
Fiber
6.9g
Sodium
4mg
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