• 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.