Misir Wat Red Lentil Stew
Easy Misir Wat red lentil stew with berbere spice. Vegan option, ready in about 45 minutes. Serve with injera, rice or warm flatbread.
Recipe by Spice House employee Jay Mast. Makes a great meal on it's own. Try serving with yogurt and warm flatbread.
- Slowly sauté onions, garlic and ginger, then blend in berbere and paprika to form a flavor paste.
- Use red lentils for a creamy texture; simmer 15 to 20 minutes and add water to reach desired consistency.
- Make it vegan by using oil instead of ghee, and serve with injera, rice, yogurt or flatbread.
Spices
Featured in this Recipe
Preparation Instructions:
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Frequently Asked Questions
What is Misir Wat?
Misir Wat is a classic Ethiopian stew made from red lentils simmered with berbere spice, onions, garlic and ginger. It is rich, slightly spicy and commonly served with injera or rice.
Can I make this recipe vegan?
Yes. Use olive oil or another vegetable oil instead of ghee. The rest of the recipe is plant based, so it is fully vegan when ghee is omitted.
What is berbere and what can I use if I do not have it?
Berbere is a warm Ethiopian spice mix that usually contains chili, paprika, fenugreek, garlic, ginger and other spices. If you do not have it, use a mix of smoked or sweet paprika, ground cumin, coriander, a pinch of fenugreek if available, and cayenne to taste.
Can I use other types of lentils instead of red lentils?
You can use brown or green lentils, but they hold their shape and take longer to cook. Increase simmer time by 10 to 20 minutes and use a bit more water. Red lentils break down and give a creamy stew faster.
How do I control the heat level?
Reduce the amount of berbere and paprika or remove seeds from any fresh chilies. You can also serve the stew with plain yogurt or a dollop of coconut milk to cool the heat on the plate.
My recipe lists tomato powder but the instructions say tomato paste. Which should I use?
Either works. Reconstitute tomato powder with the listed water to make a loose tomato base, or use 1 to 2 tablespoons of tomato paste thinned with a little water. Adjust to taste for acidity and thickness.
How do I store and reheat leftover Misir Wat?
Refrigerate in an airtight container for 3 to 4 days. Freeze for up to 3 months. Reheat gently on the stove with a splash of water to loosen the texture, or microwave until hot, stirring occasionally.
What should I serve with Misir Wat and how many does this recipe feed?
Serve with injera, warm flatbread, or rice and a side of plain yogurt or greens. One cup of dry red lentils typically makes about 3 to 4 servings as a main dish.
What is Misir Wat?
Misir Wat is a classic Ethiopian stew made from red lentils simmered with berbere spice, onions, garlic and ginger. It is rich, slightly spicy and commonly served with injera or rice.
Can I make this recipe vegan?
Yes. Use olive oil or another vegetable oil instead of ghee. The rest of the recipe is plant based, so it is fully vegan when ghee is omitted.
What is berbere and what can I use if I do not have it?
Berbere is a warm Ethiopian spice mix that usually contains chili, paprika, fenugreek, garlic, ginger and other spices. If you do not have it, use a mix of smoked or sweet paprika, ground cumin, coriander, a pinch of fenugreek if available, and cayenne to taste.
Can I use other types of lentils instead of red lentils?
You can use brown or green lentils, but they hold their shape and take longer to cook. Increase simmer time by 10 to 20 minutes and use a bit more water. Red lentils break down and give a creamy stew faster.
How do I control the heat level?
Reduce the amount of berbere and paprika or remove seeds from any fresh chilies. You can also serve the stew with plain yogurt or a dollop of coconut milk to cool the heat on the plate.
My recipe lists tomato powder but the instructions say tomato paste. Which should I use?
Either works. Reconstitute tomato powder with the listed water to make a loose tomato base, or use 1 to 2 tablespoons of tomato paste thinned with a little water. Adjust to taste for acidity and thickness.
How do I store and reheat leftover Misir Wat?
Refrigerate in an airtight container for 3 to 4 days. Freeze for up to 3 months. Reheat gently on the stove with a splash of water to loosen the texture, or microwave until hot, stirring occasionally.
What should I serve with Misir Wat and how many does this recipe feed?
Serve with injera, warm flatbread, or rice and a side of plain yogurt or greens. One cup of dry red lentils typically makes about 3 to 4 servings as a main dish.
Thanks for another delicious recipe using Berbere Spice Blend! I used your Spanish Paprika (Smoked Hot)…I didn’t have the Hungarian Half Sharp Paprika. I love it when the heat from spices is very noticeable, but doesn’t shut your taste buds down…this was exactly that! As an aside, perhaps because I‘m older, I felt no need for additional salt as other reviews noted but agree wholeheartedly with the squeeze of lemon juice.
This was delicious! Like the previous reviewer, I added salt, and also a squeeze of lemon juice at the end to heighten the flavors. I used an open jar of tomato paste instead of the tomato powder – Berbere Spice Blend is lovely.
Great, even though I forgot the tomato paste! Just needs some salt. I like your expertly blended Berbere spice blend.