Ethiopian Misir Wat (Spiced Red Lentils)

Ingredients

• 1 cup red lentils, rinsed
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 1 thumb ginger, grated
• 3 tbsp tomato paste
• 2 tbsp berbere spice mix
• 3 tbsp oil
• 1 litre water or stock
• Salt to taste

Instructions

1. Cook the onions in the oil over low heat for 15-20 minutes until very soft and lightly golden.
2. Stir in the garlic and ginger for a minute.
3. Add the tomato paste and berbere and cook for 2 minutes.
4. Tip in the lentils and water and simmer for 25 minutes until thick.
5. Season with salt and adjust the berbere to taste.

Serving suggestions

• Traditionally eaten with injera flatbread, but rice or any soft bread works.

Storage & reheating

Keeps 4 days; tastes even better the next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions