I’ve partnered with my favorite broth brand Aneto to bring you this recipe.
One of Ethiopia’s most popular vegetarian dishes, Misir Wat showcases lentils in a way that’s unlike any you’ve had before. The flavor is simply out of this world! Vegetarian-friendly and so delicious that even devout carnivores won’t miss the meat!
It’s been said that the best vegetarian cuisines in the world are Indian and Ethiopian and I can’t disagree. The flavor profiles of both cuisines bring even the blandest ingredients to life with their rich combinations of spices and herbs.
Misir Wat (also Misir Wot) is one such example of a dish that truly excels in the vegetarian realm. A dish featuring red lentils, an abundantly available crop, Misir Wat is a staple dish throughout Ethiopia and one of the most popular vegetarian dishes in Ethiopian restaurants. If you order a mixed combination platter at an Ethiopian restaurant or order vegetarian, misir wat is almost always among the selections.
Misir wat starts with onions that are slowly caramelized in niter kibbeh, Ethiopia’s popluar and incredibly flavorful spiced clarified butter. Garlic and tomato paste are added. The comes a generous dose of berbere, Ethiopia’s famous chili seasoning blend. It’s normally fiery-hot (and what you get in Ethiopia is even hotter than what you typically find outside of the country), but our blend tones down the heat and gives you the option of adding it according to your preference.
The lentils are then slow-simmered with these highly aromatic and flavorful ingredients until they’re soft. Another spoonful of niter kibbeh and berbere are added in at the end for an added boost of flavor.
Misir wat is typically served with injera, Ethiopia’s staple fermented flatbread that’s also used as an eating instrument to scoop up the lentils.
Let’s get started!
Melt 3 tablespoons of the niter kibbeh in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
Next we’re adding the broth. As with everything I recommend using the best ingredients you can find and the broth we love and recommend with enthusiasm is Aneto. We visited their factory in Barcelona Spain a year ago and watched the entire broth-making process from start to finish. It was so inspiring! Check out our post about it and take a virtual tour.
Aneto selects fresh, free-range chicken and the freshest vegetables and slow-simmer it in gigantic pots for several hours to produce the highest quality broths on the market. No concentrates, powders, artificial ingredients, “natural flavors”, GMO’s, fillers or flavor enhancers of any kind. Just pure, whole, real ingredients. We love and highly recommend Aneto.
For misir wat you can use either chicken broth or if you’re vegetarian, vegetable broth.
Aneto’s broths are sold in store locations throughout the U.S., please see the store list find a store near you. Alternatively you can also find them on Amazon, though the prices are higher there. The best value is the 6-pack chicken broth. See also the vegetable broth.
Stir in the remaining tablespoon of niter kibbeh and berbere. Simmer for a couple more minutes. Add salt to taste.
Enjoy!
STRONGLY RECOMMENDED FOR BEST FLAVOR RESULTS: MAKE YOUR OWN NITER KIBBEH AND BERBERE!
Misir Wat (Ethiopian Spiced Red Lentils)
Ingredients
- 4 tablespoons niter kibbeh , divided
- Homemade Niter Kibbeh (strongly recommended)
- 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 , divided
- Homemade Berbere (strongly recommended)
- 1 cup red lentils, rinsed
- 2 1/2 cups Aneto All-Natural Chicken Broth
- vegetarians: use Aneto Vegetable Broth
- 1 teaspoon salt
Instructions
- Melt 3 tablespoons of the niter kibbeh in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
- Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
- Add the broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.
- Stir in the remaining tablespoon of niter kibbeh and berbere. Simmer for a couple more minutes. Add salt to taste.
- Serve with Ethiopian injera.
Thank you to Aneto for sponsoring this recipe and to my readers for supporting the brands who help make The Daring Gourmet possible!
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Elizabeth says
So delicious! Will definitely make again real soon 👍
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Elizabeth, thank you!
Rachel says
This was amazing! Was surprised to find the butter (home-made) at a market near my house. Added some chopped ginger and red bell pepper since I had them on hand. Thanks so much for posting this.
Kimberly @ The Daring Gourmet says
Awesome, Rachel, thank you!
Annie says
Absolutely awesome! Made your berebere and spiced butter and then added to the lentils. Really happy with the outcome. As a sidenote, I used Tulsi (Indian holy basil) in the spiced butter. I think it may be the same thing as the Ethiopian holy basil. I had tulsi tea and it worked great. Thanks for this recipe!
Kimberly @ The Daring Gourmet says
That’s fantastic, Annie! So glad you took the time to make your own berbere and niter kibbeh, it makes all the difference. I’m happy you enjoyed it, thanks so much for the feedback!
The Tams says
Please note, chicken broth is not vegetarian.
Yes I saw you link to the veg broth too, but chicken broth is not vegetarian and that is not as clear as it need be for some. I have gone hungry at gathering when the host said they were making vegetarian food, and no I didn’t need to bring anything, to find chicken or beef broth was used.
Kimberly @ The Daring Gourmet says
Hi, in the ingredients list under the chicken broth I note, “vegetarians: use vegetable broth”. I’m not sure how I could have been any clearer.
The Tams says
My bad. I read your main text, not the recipe box at the bottom.
Casey says
Have you doubled this? Would love to make large batches for many meals. My kids love it!
Kimberly @ The Daring Gourmet says
Hi Casey, you can definitely double this. So glad your family enjoyed it!
Jen says
Incredible! Misir wat has always been my favorite Ethiopian dish, however this is my first attempt trying to make anything Ethiopian. It turned out so well – spicy and bursting with flavor. In the words of my sig other “I can’t get this in my face fast enough”. I used your recipe for niter kebbeh as well, which was incredibly easy to make (made me question why I’d never made homemade ghee!). I followed your recipe for gomen as well, and served them each with a teff/wheat flour injera recipe that I found elsewhere. Can’t wait to try more Ethiopian recipes.
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Jen, thanks so much!
Bella says
Sounds wonderful and I can’t wait to try this. Does anyone know if it stores well in the fridge and reheats without the lentils falling apart to mush?
Sandi says
Layers flavors and delicious!
I substituted a can of diced tomatoes and instead of ghee, I used some previously made Ye’gimen Zeyet!
Kimberly @ The Daring Gourmet says
Awesome, Sandi, I’m so glad you enjoyed it, thank you!