Quick Ethiopian Red Lentils (Misir Wot)
A flavorful and spicy Ethiopian staple made with split red lentils and aromatic berbere spices.
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Ingredients
- 1 cup Red lentils (Masoor Dal)
- 1 large Red onion, finely diced
- 3 tablespoons Berbere spice blend
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Tomato paste
- 3 tablespoons Vegetable oil or Niter Kibbeh
- 3 cups Vegetable broth
- 1 teaspoon Salt
- 1 handful Fresh cilantro for garnish(optional)
Instructions
- 1
Rinse the red lentils thoroughly in cold water until the water runs clear, then drain and set aside.
- 2
In a large pot or Dutch oven, sauté the finely diced onions over medium heat without oil for 3-5 minutes until they soften and slightly brown.
- 3
Add the oil (or Niter Kibbeh), garlic, and ginger to the onions and sauté for another 2 minutes until fragrant.
- 4
Stir in the berbere spice blend and tomato paste, cooking for 1-2 minutes to toast the spices and mellow the acidity.
- 5
Add the rinsed lentils and vegetable broth to the pot, stirring well to combine all ingredients.
- 6
Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
- 7
Simmer for 15-20 minutes, stirring occasionally to prevent sticking, until the lentils are tender and the sauce has thickened.
- 8
Season with salt to taste and garnish with fresh cilantro before serving with warm injera or rice.
Nutrition per Serving
245
Calories
14g
Protein
32g
Carbs
8g
Fat
12g
Fiber
4g
Sugar
680mg
Sodium
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