Misir wat red lentil stew with warm spices

Ethiopia · Ethiopian

Misir Wat

An Ethiopian red lentil stew with onion, tomato and warm berbere-style spices.

  • Ethiopian
  • 50 min total time
  • 4 base servings
  • 1 version

Country

Ethiopia

Cuisine

Ethiopian

Servings

4 servings

Prep

15 min

Cook

35 min

Total

50 min

1 version

Makes 4 servings.

Simmer slowly so lentils fully soften and the sauce becomes smooth.

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Customize this recipe

Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

Red lentil stew with onion, tomato and warm spice blend.

This version is plant-based and uses a simple homemade spice profile.

Version

  • Vegan

Contains

  • No listed allergens for this variant.

Ingredients

  • 260 g red lentils
  • 140 g onion, finely chopped
  • 35 g tomato paste
  • 2 garlic cloves, minced
  • 25 ml neutral oil
  • 4 g paprika
  • 3 g ground coriander
  • 3 g ground cumin
  • 2 g ground chili, mild to medium
  • 850 ml water
  • 6 g fine salt

Cooking method

Pan

  1. Cook onion

    Cook onion in oil over medium heat until very soft.

  2. Add spices

    Add garlic, tomato paste and spices, then stir until fragrant.

  3. Add lentils

    Stir in lentils, water and salt.

  4. Simmer

    Simmer until lentils are very tender and the stew is thick and smooth.

Frequently asked questions

Can misir wat be made ahead?

Yes. It reheats very well and the flavor deepens after resting.

How spicy should it be?

Adjust chili to taste while keeping the warm spice profile balanced.

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