Description
Ethiopian Lentil Stew (Misir Wat) is a comforting and flavorful dish made with red lentils, Berbere spice mix, and turmeric. This vegan and gluten-free stew pairs perfectly with injera or rice, making it a healthy and satisfying meal. Explore authentic Ethiopian flavors with this simple yet delicious recipe!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 tablespoons Berbere spice mix (adjust to taste)
- 1 teaspoon ground turmeric
- 1 cup red lentils, rinsed and drained
- 3 cups vegetable broth or water
- 1 (14 oz) can diced tomatoes
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish
- Injera or rice for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5-7 minutes until golden and softened.
- Stir in minced garlic, ginger, Berbere spice mix, and turmeric. Cook for 1-2 minutes, stirring often, until the spices become fragrant.
- Add red lentils, vegetable broth, and diced tomatoes. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until lentils are tender and stew thickens.
- Season with salt and pepper. Adjust spices as needed.
- Serve warm, garnished with fresh cilantro, alongside injera or rice.
Notes
- Variations: Add carrots or spinach for extra veggies or include cooked chickpeas/tofu for added protein.
- Spicy Option: Increase Berbere spice or add cayenne pepper for extra heat.
- Storage/Reheating: Store leftovers in an airtight container for up to 3-4 days. Reheat on stovetop with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
