Recipe
Misir Wat: Ethiopian Red Lentil Stew Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Oil-free option
Nut-free option
Budget friendly
Easy peasy
One-pot recipe
Comfort food
Lazy dinners
Main meals
Perhaps double the recipe if you like leftovers, because these Ethiopian style lentils will be just as delicious tomorrow too. Bonus points if you make a feast of it with some Ethiopian-spiced greens and rice!
You will need
Serves 4
- 1 tablespoon olive oil (or sub water)
- 1 brown onion, finely diced
- 3 cloves garlic, crushed
- 3cm piece of ginger, grated finely
- 1 tablespoon berbere spices
- 1 cup red lentils
- 2-3 cups vegetable stock
- 2 tomatoes, chopped roughly and finely
- 1/4 cup tomato paste
- Salt and pepper to taste
To serve (optional)
- Rice or injera bread*
- Ethiopian-spiced greens
Recipe: Rainbow Nourishments
Directions
10 mins to prep
30 mins to cook
-
Step 1
Heat the oil in a large pot over high heat. Add the onion and sauté for 2 minutes or until slightly soft. Add the garlic, ginger and berbere spices and sauté for 1 minute or until fragrant.
-
Step 2
Add the red lentils, vegetable stock, chopped tomatoes and tomato paste. Boil for 5 minutes then reduce the heat to medium. Simmer the lentils for 20 minutes or until tender.
-
Step 3
Season with salt and pepper to taste. Serve with rice, injera bread, Ethiopian-spiced greens or as desired.
Hot tip!
*Injera is a sour fermented flatbread with a slightly spongy texture, traditionally made of teff flour. It’s used similarly to Indian Naan bread — to scoop up all the delicious flavours of several shared dishes!
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Recipe: Rainbow Nourishments
