Recipes > Misir Wot (Ethiopian Lentil Stew)

Misir Wot (Ethiopian Lentil Stew)

Details

Misir Wot (or Misir Wat) is one of Ethiopia's most popular dishes. The cooking method is simple, while the final dish is multi-layered with spicy, earthy, and savory flavors. This may become your favorite way to prepare lentils.
  • Serves: 3
  • Active Time: 40 mins
  • Total Time: 45 mins
  • Views: 658
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Steps

Step 1: Make the Dish

Make the Dish
  • 1⁄2 cup brown rice (≈1 1⁄2 cups cooked)
  • 3⁄4 yellow onion chopped (≈3⁄4 cup)
  • 4 1⁄2 cloves garlic, minced
  • 2 1⁄4 teaspoons fresh ginger, grated
  • 1 (32-fl oz) carton low-sodium vegetable broth (≈3 1⁄3 cups)
  • 1 1⁄2 tablespoons berbere spice blend
  • 3⁄4 teaspoon ground cumin
  • 1⁄3 teaspoon sea salt
  • 9 oz new red potatoes quartered (≈1 1⁄2 cups)
  • 1 1⁄2 tomatoes coarsely chopped (≈1 1⁄2 cups)
  • 1 1⁄4 cups dry red lentils
  • 3 oz baby spinach (≈3 cups)
  • 3 tablespoons fresh parsley (optional) chopped

Method

PREPARE GRAINS
In a saucepan over high heat, bring rice and 1 cup water to a boil. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.

SAUTÉ ONIONS, GARLIC, & GINGER
In another saucepan over medium heat, cook onions, garlic, and ginger, stirring occasionally, for 3 minutes. Add vegetable broth 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.

ADD SPICES
Add berbere, cumin, and salt to stockpot and cook for 1 minute.

MAKE STEW
Add remaining broth, potatoes, tomatoes, and lentils to saucepan. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 20 minutes.

SERVE
Remove from heat and stir in spinach to wilt.

Serve misir wot alongside rice and garnish with parsley, if desired.

Chef's Notes

Suggested adult serving: 2 cups misir wot; ½ cup rice

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

RECIPE TIPS
Fresh Ginger: To keep fresh ginger readily available, buy a few knobs and store them in your freezer, wrapped tightly in plastic wrap. Peel and grate while still frozen and return the unused portion to the freezer.

Berbere Spice Blend: If you can’t find any berbere spice blend, you can make your own! For 4 tablespoons, combine 2 tablespoons paprika, 1 tablespoon cayenne pepper, 1 teaspoon ground coriander, ½ teaspoon ground ginger, ½ teaspoon ground cardamom, ½ teaspoon ground fenugreek, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, and ⅛ teaspoon ground cloves.

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