Misir wot (Ethiopian Lentil Stew)

Misir wot (Ethiopian lentil stew) transforms red lentils into an unbelievably fragrant and flavorful plant-based eating experience.

There are so many ways to cook red lentils. If you follow a plant-based diet, even occasionally, you probably eat a lot of them.

Today, let’s shake things up and give our favs a rocket launch of flavor. Take our quick-cooking red lentils to the next level with Ethiopian spices, including Berbere spice mix.

Not familiar with Berbere?

What garam masala is to Indian cooking or chili powder is to Americans (like me), berbere is to Ethiopian cuisine. It’s a unique spice blend that is spicy, sweet, and complex without being overly complicated.

What is Berbere spice?

Berbere is a traditional spice blend. Although the term 'barbare’ in Amharic, Ethiopia’s state language, means ‘pepper’ or ‘hot’, there is more to berbere than spicy chilis. Along with the heat are warm spices such as cinnamon, nutmeg, cloves, allspice, and fenugreek, and earthy turmeric, cumin, cardamom, and coriander.

It is accepted that berbere came along in the 5^th century. The Ethiopians, having control of key spice trading routes from China, introduced local markets to new spices. Over time, households developed their own signature berbere mixes.

For this reason, it shouldn’t come as a surprise that there are a lot of variations when it comes to the berbere you make or buy. I’ve got my own homemade berbere mix, and I wouldn't consider changing. You can also find berbere spice mix in many larger supermarkets, specialty shops, or online.

Ingredient notes

Along with the Berbere, we’ll be highlighting a few more traditional spices as well as all the goodies to put together a red lentil feast.

Red lentils – Use split red lentils if you can. They are quicker to cook with a creamier texture. 

Onions – Aim for a large onion or 2 medium onions. Anything around 2 cups of diced onions will do.

Garlic – 6 cloves of garlic means grab your garlic press. Anything over 2 cloves, and that’s how I end it.

Ginger – Fresh ginger is going to deliver the very best flavor. If you have the ginger that comes in a jar, use a tablespoon of it.

Tomatoes – I’ve only ever made this recipe with fresh tomatoes. You could try using 1 can of tomatoes. If you do this, you may need to adjust the water. 

Turmeric

Cardamom

Nutmeg

Cinnamon

Berbere spice mix

Water – yes, water is an ingredient and an important one. You’ll use water to deglaze the pan after you add the garlic, ginger, and spices. Then, you’ll add more water to cook the lentils.

How to make this recipe

You’ll discover that this is an incredibly uncomplicated recipe to make. It’s also an honest 30 minutes if you have your spices handy. You can even grab all the spices and mix them up early and just have them handy.

Ethiopian cuisine takes on many forms and varieties. My version of Ethiopian lentils incorporates making Wat. This is a process of dry frying onions, ginger, garlic, and spices and then using water to deglaze the pan.  Although the highlight of this recipe is the spices, browning the onions adds a lot to the flavor.

Take your time with the onions. Start with the pan hot, then add the onions. That helps keep them from sticking (especially when you are using no oil). Be sure to keep them moving so they can’t think about sinking into the bottom of the pan. Add a tablespoon of water if you need to.

This recipe goes quickly, so gather all your ingredients, including the spices, before you begin cooking. There is a small break of about 10 minutes once you add the tomatoes, so you can rinse the lentils, grab your Berbere spice, and more water.

You want to be sure that you are prepared to add the garlic, ginger, and first 4 spices in short order and then deglaze with ½ a cup of water. This keeps the garlic from scorching and getting bitter.

Expert Tips and FAQs

OTHER RECIPES YOU MIGHT LIKE

Green bean stew with Berbere spice blend

Ethiopian Berbere spice mix

Middle Eastern bulgur with vegetables

Homemade chili powder

Middle Eastern chickpeas and quinoa with za’atar

Speedy Spinach Curry

My final spicy thoughts

Spices and spice blends are enticing, fat-free weapons for keeping you on the plant-based track. We don’t do boredom well, and that goes for eating. Here’s my spicy tip of the day.

Have a monthly spice roundup. Inspect each bottle. Look for the date and then shake the bottle. Is it all clumpy? Has moisture seeped in somehow? Is there an indiscernible amount left? Look in the back of the cupboard. Decide what's too ancient to be recognized and needs to be replaced or added to your spice war chest? Have a spice blend bonanza day. Make chili powder, Berbere, Baharat, or Za’atar. It might sound obsessive but running out is no fun. How often do you even have a close spice substitution on hand? Me? Not so often. Peace.

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