Misir Wat — Spicy red lentil stew with Berbere and ginger

A hearty, warming lentil stew where red lentils break down into a thick, velvety base infused with Berbere, garlic, and ginger. One of the most essential vegetarian dishes in Ethiopian cuisine, and a key component of the Beyaynetu platter.

Instructions

1. Cook the onion: Heat 3 tbsp Niter Kibbeh in a medium saucepan. Cook onion until well softened and golden, 7-10 minutes.
2. Build the spice base: Add garlic and ginger, cook 1 minute. Stir in 2-3 tbsp Berbere and optional tomato paste. Cook 1-2 minutes, stirring constantly.
3. Simmer the lentils: Add 1 cup rinsed lentils and stir to coat. Pour in 3 cups broth. Bring to a boil, then reduce to low, cover, and simmer 25-35 minutes, stirring occasionally, until lentils have broken down into a thick stew.
4. Adjust and serve: Add water if too thick. Season with salt. Serve hot with injera.

Tips

• Red lentils do not need soaking; they cook quickly and naturally break down
• For a milder version, reduce Berbere to 1 tbsp and add more gradually
• Leftovers thicken considerably; thin with water or broth when reheating