Ethiopian misir wot (spicy red lentil stew)

November 26, 2013 (Last Updated: January 11, 2019)

Ethiopian misir wot (spicy red lentil stew)

Serves: 4
Cooking Time:  1 hr 20 mins


  • 500ml (2 cups) onion, finely chopped
  • 60ml (¼ cup) olive oil
  • 5ml (1 tsp) fresh garlic, chopped
  • 15ml (1 tbsp) fresh ginger, grated
  • 30ml (2 tbsp) berbere spice
  • 2 tomatoes, diced
  • 60ml (¼ cup) tomato paste
  • 500ml (2 cups) split red lentils
  • salt, to taste
  • 250ml (1 cup) red wine
  • 1,5L water or vegetable broth
  • injera, to serve



Sauté the onions in the olive oil until translucent. Add the garlic and ginger, sauté for a minute or two.


Add berbere spice, and sauté for a few minutes more, stirring regularly to prevent burning. The onions should start to caramelise by now.


Mix in the chopped tomatoes and tomato paste and simmer, 5 – 10 minutes.


Add the lentils, salt, red wine and the water or vegetable stock. Bring to a gentle boil then turn heat down to a simmer and cook, uncovered, for 1 hour. Serve with injera.


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