Fantastic misir wot recipe! Spicy stewed Ethiopian lentils made with berbere, an Ethiopian spice blend. Simple and delicious to make at home.
Well, we have reached the END of the Global Feasts Ethiopia series! Did you catch them all? Not too many this time around eh? Yeah, it was a small one. BUT……. I still have this one to share. THIS MISIR WOT!
Misir wot is an Ethiopian lentil stew made with berbere and niter kibbeh and served shared with injera. I got a little craaaaaaazy and added some yellow cherry tomatoes to the recipe. I also had to resort to clarified butter because I didn’t have niter kibbeh. Ah well….. still freakin delicious guys!
Now that the feast is over, I am dreaming of having another Ethiopian meal. There aren’t any Ethiopian restaurants in Olympia, but I am totally on board with making my own dishes now. I’ll probably wait until this insane heat wave is over (100 degrees in June WHAT!), since I refuse to turn on my oven this week. But I have quite a bit of berbere left, and am super into using it as my new go to chile powder for curries and stews. It’s just so tasty!
- 6 Tablespoons clarified butter or niter kibbeh, divided
- 1 red onion, diced
- 1 yellow onion, diced
- 4 Tablespoons minced garlic
- 3 Tablespoons berbere, divided*
- 1½ cups dried red lentils
- 2 cups yellow cherry tomatoes, halved
- 3-5 cups water
- Heat 2 tablespoons of the clarified butter or niter kibbeh in a large cast iron skillet over medium heat. Add both onions and cook until brown, stirring occasionally, about 20 minutes.
- Add 3 tablespoons of the clarified butter or niter kibbeh, and garlic. Stir to combine and cook until fragrant, about 2 minutes. Add 2 tablespoons of the berbere. Stir to combine and cook until fragrant, about 2 minutes.
- Add the lentils. Stir to combine and toast for about 1 minute.
- Add the cherry tomatoes and 3 cups water. Stir to combine. Bring to a boil. Simmer over low heat until lentils are soft, about 45 minutes. You may need to add more water if lentils become dry before soft.
- When lentils are soft, add the remaining 1 tablespoon clarified butter or niter kibbeh and berbere. Season with salt.
- Serve with injera
*Check out the recipe for homemade berbere.
Well, what did you think of the Ethiopian feast?
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Hope you enjoy these spicy Ethiopian lentils!
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