Misr wat is a very popular Ethiopian vegetarian dish made of red lentils. The plating is usually done family-style at most Ethiopian restaurants and the injera is used as a scoop to eat. They usually do not serve the food with silverware. So to get the most authentic flavors, serve the Injera on a family platter with Doro Wat (Spicy Chicken Stew with Egg), Misr Wat (Red Lentil), Gomen Wat (Collard Greens), and Atkilt Wat (Cabbage and potatoes) with a side of tangy green salad. Check out those recipes by clicking on their name.
Misr Wat – Ethiopian Red Lentil Stew
- 2 tsp Niter Kibbeh butter or ghee
- 1 large onion diced
- 1 tomato diced
- 3 garlic cloves minced
- 1 tbsp minced ginger
- 3 cup vegetable broth
- 2 tbsp tomato paste
- 1 cup small red lentils
- 2 tbsp Berbere spice
- 1 tsp salt
- Heat butter in a pan and add onions. Cook until golden brown.
- Add garlic, ginger, tomatoes, and berbere spice. Cook till tomatoes are well blended.
- Add tomato paste and a little broth and stir well.
- Reduce the heat if needed to prevent burning.
- Add remaining broth and salt.
- Reduce heat and simmer till lentils are soft. Add more broth as needed.
- If using a pressure cooker, close for three whistles. Open the cooker and mash the lentils a little.
- Mash the lentils a little and taste for salt and spice
- Top off with a little butter and add salt to taste
As always have FUN IN YOUR KITCHEN as every creation is your very own, and one of its kind masterpieces. If you do try the recipe, do tag me on my Instagram – Footprint The World and add the tag #footprinttheworld as its always so fun to see the different variations.