Misir Wot (Ethiopian Red Lentil Stew)
Misir wot is a spicy Ethiopian red-lentil stew built on slowly cooked onion, niter kibbeh, berbere, ginger, and garlic.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Cook the onions without oil over medium-low heat until soft and reduced.
- 2
Add niter kibbeh, garlic, ginger, berbere, and tomato paste; cook gently for 2 minutes.
- 3
Add lentils and water and bring to a simmer.
- 4
Cook uncovered, stirring often, until the lentils collapse into a thick stew, 25 to 35 minutes.
- 5
Season with salt and serve with injera.
Cook notes
Tips
For a thicker stew, let it simmer a bit longer to reduce the liquid.
Adjust the heat level by adding more or less berbere spice based on your preference.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove or in the microwave before serving.
Substitutions
- Instead of vegetable oil, you can use olive oil for a different flavor.
- Red lentils can be substituted with green lentils, but adjust the cooking time accordingly.
What to Serve With
- Injera
- Basmati rice
- Steamed vegetables
Common Mistakes
- Not soaking the lentils before cooking can result in uneven texture.
- Skipping the seasoning step may leave the stew bland.
Recipe FAQ
What is Yemisir Wat?
Yemisir Wat is a traditional Ethiopian stew made primarily from red lentils, seasoned with berbere spice.
What can I serve with Yemisir Wat?
Yemisir Wat is typically served with injera, a traditional Ethiopian flatbread, or basmati rice.
Can I freeze Yemisir Wat?
Yes, you can freeze Yemisir Wat in an airtight container for up to three months.
Kitchen tools
Helpful Tools for This Recipe
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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