EthiopianMainVegetarianGluten-Free

Misir Wat

Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
4
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Ingredients

Units
  • 2 cups red lentils (400 grams), rinsed and drained
  • 1/4 cup Ethiopian berbere spice blend (30 grams)
  • 1/2 cup onions (120 grams), finely chopped
  • 6 tablespoons clarified butter or oil (90 milliliters)
  • 4 cloves garlic (20 grams), minced
  • 1 tablespoon fresh ginger (15 grams), minced
  • 1 teaspoon paprika (3 grams)
  • 1/2 teaspoon cayenne pepper (1 gram), optional for extra heat
  • 5 cups vegetable broth or water (1.2 liters)
  • 1 teaspoon salt (5 grams), or to taste
  • 1/2 teaspoon black pepper (1 gram)
  • 1/4 teaspoon fenugreek seeds (0.5 grams), optional
  • 1 tablespoon tomato paste (15 grams), optional for depth
  • 2 fresh red or green chili peppers (1.4 oz), whole or sliced

Instructions

  1. 1

    Heat the clarified butter in a large heavy pot over medium heat for about 1 minute until fragrant and warm.

  2. 2

    Add the chopped onions and cook for 5-7 minutes, stirring frequently, until they become golden and translucent but not browned.

  3. 3

    Reduce heat to medium-low and add the berbere spice blend to the onions, stirring constantly for 2-3 minutes until the spices become fragrant and darken slightly; this step blooms the spices and removes raw flavor.

  4. 4

    Add the minced garlic and ginger, stirring continuously for 1-2 minutes until very fragrant, being careful not to burn them.

  5. 5

    Pour in the vegetable broth or water slowly while stirring, then add the rinsed red lentils, salt, black pepper, and whole chili peppers; bring the mixture to a boil over medium-high heat, stirring occasionally.

  6. 6

    Once boiling, reduce heat to medium and simmer uncovered for 25-30 minutes, stirring every 5-7 minutes to prevent sticking and to break down the lentils, until they completely disintegrate and the stew becomes thick and creamy.

  7. 7

    The finished wat should be thick enough to mound slightly on a spoon but still pourable; if it becomes too thick, thin with water 2-3 tablespoons at a time.

  8. 8

    Taste and adjust seasoning with additional salt, berbere, or heat as desired; remove the whole chili peppers if you prefer less spice, or leave them in for continued infusion of flavor.