Ethiopian Red Lentil Stew (Misir Wot)

A richly spiced Ethiopian red lentil stew simmered with sweet onion, tomato, garlic, ginger, and berbere until thick, creamy, and tender. Serve with rice, flatbread, or injera.

Prep: 15 min · Cook: 45 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 cups red lentils
• 1 medium yellow onion
• 1 medium tomato
• 2 tablespoons berbere spice
• 4 cloves garlic
• 1 tablespoon fresh ginger
• 2 tablespoons vegetable oil
• 4 cups vegetable broth
• 1 teaspoon kosher salt
• 1 tablespoon lemon juice

Cooking instructions

1. Rinse the red lentils under cool water until the water runs mostly clear. Finely chop the onion, dice the tomato, and mince the garlic and ginger. (about 5 min)
2. Heat the vegetable oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden, 8 to 10 minutes. (about 10 min) — Medium heat
3. Stir in the garlic, ginger, and berbere. Cook until fragrant, about 1 minute, taking care not to scorch the spices. (about 1 min) — Medium heat
4. Add the diced tomato and cook until softened and jammy, 4 to 5 minutes. (about 5 min) — Medium heat
5. Stir in the rinsed lentils, vegetable broth, and salt. Bring to a boil, then reduce the heat to low and partially cover. (about 5 min) — Bring to a boil
6. Simmer, stirring every few minutes, until the lentils have broken down and the stew is thick and tender, 22 to 25 minutes. Add a splash of water if it becomes thicker than desired. (about 25 min) — Low heat
7. Stir in the lemon juice. Taste and adjust the salt or berbere, then rest for 5 minutes before serving. (about 5 min)