Ethiopian Lentil Stew (Misir Wot) (Vegan)
Ingredients:
- 198 g (1 cup) red lentils
- 30 ml (2 tbsp) niter kibbeh or neutral oil
- 160 g (1) onion
- 9 g (3 cloves) garlic
- 6 g (1 tbsp) grated ginger
- 2 tbsp berbere spice blend
- 16 g (1 tbsp) tomato paste
- 600 ml (2 1/2 cups) vegetable broth
- Salt, to taste
- Injera or rice, for serving
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Cook the berbere and tomato paste for the full 1-2 minutes before adding the lentils and broth — this blooms the spices in the oil, which is what gives the stew its deep, developed flavor instead of a raw spice taste.
Instructions:
- Sauté the Onion: Heat the oil in a pot over medium heat and sauté the onion for 6-8 minutes, until deeply softened.
- Add Garlic & Ginger: Add the garlic and ginger, cooking for 1 minute.
- Bloom the Spices: Stir in the berbere spice blend and tomato paste, cooking for 1-2 minutes until fragrant.
- Add Lentils & Broth: Add the red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the lentils are soft and the stew has thickened.
- Season: Season with salt to taste.
- Serve: Serve with injera or rice.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Let the soup simmer, not boil, so the flavors develop without breaking down delicate vegetables.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months; reheat gently on the stove.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The red lentils adds hearty plant protein and body to the dish. The niter kibbeh or neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Ethiopian Lentil Stew (Misir Wot) (Vegan)
Ingredients:
- 198 g (1 cup) red lentils
- 30 ml (2 tbsp) niter kibbeh or neutral oil
- 160 g (1) onion
- 9 g (3 cloves) garlic
- 6 g (1 tbsp) grated ginger
- 2 tbsp berbere spice blend
- 16 g (1 tbsp) tomato paste
- 600 ml (2 1/2 cups) vegetable broth
- Salt, to taste
- Injera or rice, for serving
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The red lentils adds hearty plant protein and body to the dish. The niter kibbeh or neutral oil keeps the fat neutral so the other ingredients can shine. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Prep:
Cook the berbere and tomato paste for the full 1-2 minutes before adding the lentils and broth — this blooms the spices in the oil, which is what gives the stew its deep, developed flavor instead of a raw spice taste.
Instructions:
- Sauté the Onion: Heat the oil in a pot over medium heat and sauté the onion for 6-8 minutes, until deeply softened.
- Add Garlic & Ginger: Add the garlic and ginger, cooking for 1 minute.
- Bloom the Spices: Stir in the berbere spice blend and tomato paste, cooking for 1-2 minutes until fragrant.
- Add Lentils & Broth: Add the red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the lentils are soft and the stew has thickened.
- Season: Season with salt to taste.
- Serve: Serve with injera or rice.
