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EthiopianAuthentic Cuisine

Misir Wat

Serves 4 to 6 Entree vegan, Vegetarian

Misir Wat

Misir Wat is a staple in the everyday cooking of Ethiopian fasting tables, where the dish's aroma signals the time to gather and share a meal. This home-style version is steeped in tradition, offering a straightforward yet generous presentation that reflects the warmth of family cooking.

Expect a comforting blend of red lentils simmered with the rich, aromatic heat of berbere, complemented by the earthy sweetness of sautéed onions, garlic, and ginger. The addition of tomato paste adds a subtle tang, while niter kibbeh imparts a buttery depth. Serve it with injera to scoop up every bit, letting the soft, spongy bread soak up the vibrant flavors.

Ingredients

  • 2 cupsred lentils — rinsed and drained
  • 3 tbspberbere
  • 2red onions — very finely chopped
  • 4 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 3 tbspniter kibbeh or oil
  • 2 tbsptomato paste
  • 4 cupswater
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Start by peeling and finely chopping the 2 red onions. Mince the 4 cloves of garlic and 1 tablespoon of fresh ginger. Set these aside as they will form the aromatic base of your Misir Wat.
  2. Place a large, heavy-bottomed pot on the stove over medium heat. Add the chopped onions to the dry pot and cook them slowly, stirring frequently. Allow them to soften and release their moisture until they become translucent and just begin to take on a golden hue, which should take about 10 minutes.
  3. Add 3 tablespoons of niter kibbeh or oil to the onions. Stir well to coat the onions and continue cooking until they turn a deeper golden brown, which will enhance the flavor of your dish.
  4. Stir in 3 tablespoons of berbere spice along with the minced garlic and ginger. Cook for about 2 minutes, stirring constantly, until the spices are fragrant and the mixture forms a cohesive paste. This step is crucial for blooming the spices and releasing their full aroma.
  5. Add 2 tablespoons of tomato paste to the pot, stirring it into the onion and spice mixture. Cook for another 2 minutes, allowing the tomato paste to caramelize slightly, which will add depth to the flavor.
  6. Rinse 2 cups of red lentils under cold water until the water runs clear. Add them to the pot, stirring to coat them in the spice mixture. Pour in 4 cups of water and 1 teaspoon of fine salt. Bring the mixture to a gentle simmer.
  7. Reduce the heat to low and cover the pot. Let the lentils cook for about 25-30 minutes, stirring occasionally, until they are tender and the sauce has thickened. The lentils should be soft and the sauce should have a rich, creamy consistency.
  8. Taste the Misir Wat and adjust the salt if necessary. Serve it hot with fresh injera, allowing the injera to soak up the flavorful sauce. The dish should have a balanced, spicy aroma that invites everyone to the table.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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