All recipes
Misir Wot (Ethiopian Lentil Stew)

Misir Wot (Ethiopian Lentil Stew)

Active time: 40 min
Total time: 45 min
Serves: 3
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.

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.

Steps

1

Make the Dish

Ingredients

  • 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
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.