About recipe

This spiced red lentil recipe, Misir Wat, is one of Ethiopia’s most popular vegetarian dishes! The combination of spices and herbs makes this dish so flavorful. We used Sēti Berbere seasoning from Curio Spice. We also served our finished dish with a spongy flatbread called Injera bread.

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Ingredients (serves 6)

Red Lentils

• 4 tablespoons niter kibbeh, divided (unsalted butter)
• 1 large yellow onion, very finely diced
• 3 cloves garlic, finely minced
• 1 roma tomato, very finely chopped
• 3 tablespoons tomato paste
• 2 tablespoons bebere seasoning, divided
• 1 cup red lentils, rinsed
• 2 ½ cups vegetable broth
• 1 teaspoons salt

Preparation

1. Melt 3 tablespoons of butter in a medium stock pot. Add onions and cook over medium-high heat for 8-10 minutes until golden brown.
2. Add garlic, tomatoes, tomato paste and 1 tablespoon of the Berbere seasoning and cook for 5-7 Reduce heat if needed to prevent burning.
3. Add the lentils, broth, and salt and bring to a boil. Reduce heat to low and cover. Let simmer, stirring occasionally, for 40 minutes or until lentils are soft. Add more broth if needed.