Recipe
Ethiopian Spiced Red Lentil Stew
A deeply spiced Ethiopian red lentil stew with berbere, garlic and ginger, made silky and warming in one pot. Serve with injera, rice or flatbreads for an easy vegan centrepiece.
Ingredients
Method
10 mins prep20 mins cook30 mins total
Rinse the red lentils under cold water until the water runs mostly clear, then drain them well.
Heat the oil in a heavy pot over medium heat. Add the onions and cook for 6–8 minutes until soft and lightly golden.
Add the garlic, ginger and berbere. Stir for 2 minutes until the aromatics smell fragrant, taking care not to scorch the spice.
Tip in the lentils and pour in the water. Bring to a boil, then reduce to a steady simmer.
Cook uncovered for about 20 minutes, stirring occasionally, until the lentils are tender and the stew is thick. Add a splash of water if needed.
Stir in the lemon juice, season with salt and serve hot with injera, rice or flatbreads.
Notes
For a smoother stew, simmer for a few extra minutes and add a splash of water if it becomes too thick. Serve with injera, rice or flatbreads.
About this recipe
Misir Wat is a richly spiced Ethiopian lentil stew built around red lentils, onions, garlic, ginger and berbere. The lentils soften into a thick, spoonable sauce while the spice blend brings warmth, colour and a gentle chilli lift without needing meat or dairy.
It is an unfussy one-pot dish that works beautifully as part of a shared Ethiopian-style spread, spooned over injera or served with rice and flatbreads. Finish with lemon to sharpen the flavour, then adjust the salt and berbere to suit your table. The finished stew should be thick but spoonable, with enough brightness to balance the earthy lentils and toasted spices.
