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Jessica T. Brown

Delicious Ethiopian Misir Wot (Spicy Lentil Stew)

A traditional Ethiopian red lentil stew bursting with aromatic spices and rich flavors, Misir Wot is nutritious, hearty, and vegan-friendly.
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Prep Time 14 minutes
Cook Time 1 hour
Total Time 1 hour 14 minutes
Servings: 8
Course: stew
Cuisine: Ethiopian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp cinnamon sticks for mekelesha spice
  • 1 tbsp cumin seeds mekelesha spice
  • 1 tbsp cloves mekelesha spice
  • 1 tbsp black peppercorns mekelesha spice
  • 2 whole nutmeg kernels coarsely crushed (mekelesha spice)
  • 1 tbsp green cardamom pods seeds removed (mekelesha spice)
  • 2 black cardamom pods seeds removed (mekelesha spice)
  • 1 tbsp berbere spice mix
  • 2 tbsp extra virgin olive oil
  • 1 large onion finely chopped
  • 1- inch knob fresh ginger grated
  • 4 garlic cloves minced
  • 1 tsp nigella seeds kalonji, coarsely crushed
  • 1½ cups red lentils
  • 1 tbsp paprika optional, for color
  • Salt to taste
  • 2 tbsp fresh cilantro chopped (for garnish)

Equipment

  • 1 Dutch oven or large pot with lid
  • 1 mortar and pestle
  • spice grinder or blender
  • 1 garlic press1 large skillet or sauté pan
  • 1 garlic press1 large skillet or sauté pan

Method
 

  1. Prepare the Mekelesha Spice Blend:
    Start by carefully peeling the green and black cardamom pods using a mortar and pestle to release the seeds, discarding the outer skins.
    Place the cardamom seeds along with cinnamon sticks, cumin seeds, cloves, black peppercorns, and crushed nutmeg kernels into a dry skillet over medium heat.
    Toast the spices for 3 to 5 minutes, stirring continuously until they become fragrant and the cumin darkens slightly.
    Remove from heat, let cool, then grind into a fine powder using a spice grinder or blender.
    Set aside and store any leftovers in an airtight jar.
  2. Rinse the Red Lentils:
    Put the red lentils in a large bowl and rinse them under cold water multiple times, changing the water until it runs clear, usually about five rinses.
    This removes excess starch and impurities, ensuring the lentils cook evenly and have a clean taste.
    Drain well and set aside while you prepare the rest of the ingredients.
  3. Slowly Sauté the Onions:
    Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-low heat.
    Add the finely chopped onions with a pinch of salt to help draw out moisture.
    Stir frequently and cook for about 10 minutes until the onions soften and turn translucent.
    This slow cooking is vital to develop the natural sweetness and deep flavor base for the stew.
  4. Add Ginger, Garlic, and Spices:
    Add the grated ginger and minced garlic to the softened onions and sauté for about a minute until fragrant.
    Stir in a heaping tablespoon of berbere spice and the coarsely crushed nigella seeds.
    Pour in ¼ cup of water, mix well, cover the pot, and simmer gently for 20 minutes.
    Stir occasionally and add small amounts of water if the mixture starts sticking, until the onions turn dark brown and paste-like.
  5. Cook the Lentils:
    Add the rinsed lentils to the pot along with 2½ cups of water and the optional paprika for color.
    Stir well and bring the mixture to a boil over medium heat.
    Lower the heat, cover, and cook for about 10 minutes.
    For a soupier stew, keep some liquid; for thicker consistency, cook uncovered a bit longer to let the liquid evaporate, stirring often to prevent burning.
  6. Season and Garnish:
    Season the stew with salt to taste, then add one to two teaspoons of the freshly ground mekelesha spice blend.
    Taste and adjust seasoning if needed.
    Turn off the heat and sprinkle chopped fresh cilantro over the stew as a garnish.
    Serve warm with injera, rice, or a vegetable side for a complete, satisfying meal.

Notes

 
  • Washing lentils thoroughly reduces starch and helps prevent foaming while cooking.
  • Slow-cooking onions until deeply browned builds the rich, sweet flavor foundation essential to this dish.
  • Adjust berbere spice quantity based on your heat preference—start with less if you prefer milder flavors.
  • Misir Wot tastes better the next day as the flavors develop fully, making it great for meal prep.
  • Store leftovers in an airtight container in the refrigerator for up to four days or freeze for longer storage.
  • Serve with injera for a traditional experience or with rice and sautéed vegetables for variety.