Misir Wot Spicy Red Lentil Stew
A hearty Ethiopian red lentil stew richly spiced with berbere and slow-simmered with onions and tomatoes for deep flavor. This Ethiopian-inspired vegan recipe, ready in about 60 minutes, pairs red lentils, red onions, berbere spice mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup red lentils
- 2 medium, finely chopped red onions
- 2 tablespoons berbere spice mix
- 2 tablespoons tomato paste
- 3 minced garlic cloves
- 1 tablespoon minced ginger root
- 3 tablespoons niter kibbeh (spiced clarified butter)
- 3 cups water
- to taste salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup of red lentils under cold water and set aside.
- Step 2: Heat 3 tablespoons of niter kibbeh in a medium pot over medium heat until melted and fragrant.
- Step 3: Add 2 medium finely chopped red onions and cook for 10 minutes, stirring occasionally, until translucent and soft.
- Step 4: Stir in 3 minced garlic cloves and 1 tablespoon minced ginger root, cooking for 2 minutes until aromatic.
- Step 5: Sprinkle in 2 tablespoons of berbere spice mix and cook for 1 minute, stirring constantly to release the spice flavors.
- Step 6: Add 2 tablespoons of tomato paste and cook for 3 minutes until it darkens and blends with the spices.
- Step 7: Pour in the 3 cups of water and add the rinsed lentils, stirring to combine.
- Step 8: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30-35 minutes, stirring occasionally, until the lentils are soft and the stew thickens.
- Step 9: Season with salt to taste and serve warm over injera or rice.
Frequently asked questions
How long does Misir Wot Spicy Red Lentil Stew take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Misir Wot Spicy Red Lentil Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.
Can I substitute ingredients in Misir Wot Spicy Red Lentil Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Misir Wot Spicy Red Lentil Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Misir Wot Spicy Red Lentil Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
