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Flavorful Misir Wat Red Lentil Stew Recipe With Spiced Berbere Oil Made Easy

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A rich and comforting Ethiopian red lentil stew infused with aromatic berbere spices and finished with a spiced berbere oil drizzle. Perfect for cozy dinners and plant-based meals.

Ingredients

Scale
  • 1 cup (200g) red lentils, rinsed thoroughly
  • 1 large yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons berbere spice blend
  • 2 tablespoons tomato paste
  • 3 cups (720ml) vegetable broth, low sodium preferred
  • 2 tablespoons neutral oil (sunflower or canola) for sautéing
  • Salt to taste
  • Spiced Berbere Oil:
  • 2 tablespoons olive oil
  • 1 teaspoon berbere spice
  • 1/2 teaspoon smoked paprika (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. Rinse the red lentils under cold running water using a fine mesh sieve and set aside to drain.
  2. Heat 2 tablespoons of neutral oil in a medium saucepan or Dutch oven over medium heat. Add the finely chopped onion and cook for 5–7 minutes until translucent and slightly golden, stirring occasionally.
  3. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
  4. Sprinkle in 2 tablespoons of berbere spice blend and stir for about 1 minute to toast the spices, lowering heat if necessary to avoid burning.
  5. Stir in 2 tablespoons of tomato paste and cook for 2 minutes until it darkens slightly.
  6. Add the rinsed red lentils and 3 cups of vegetable broth. Stir well, scraping any bits off the bottom of the pan.
  7. Bring the mixture to a gentle boil, then reduce heat to low. Partially cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender and stew is creamy. Add water or broth if too thick.
  8. While the stew simmers, prepare the spiced berbere oil by mixing 2 tablespoons olive oil, 1 teaspoon berbere spice, and 1/2 teaspoon smoked paprika in a small bowl. Let it infuse.
  9. Season the stew with salt to taste and stir in 1 tablespoon freshly squeezed lemon juice.
  10. Ladle the stew into bowls and drizzle with the spiced berbere oil. Garnish with chopped fresh cilantro or parsley if desired.

Notes

If the stew tastes too spicy, balance the heat with a dollop of plain yogurt or extra lemon juice. Stir occasionally to prevent sticking and burning. Adjust berbere spice to taste. For a creamier version, stir in coconut milk at the end. This stew can also be made in a slow cooker on low for 4-6 hours.

Nutrition

Keywords: Misir Wat, Red Lentil Stew, Berbere Spice, Ethiopian Recipe, Vegan, Gluten-Free, Comfort Food, Plant-Based

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