Misir Wot (Ethiopian Red Lentils)

Redolent with spices, Misir Wot, an Ethiopian red lentil stew, is a feast for all the senses!

The aroma of this Misir Wot teases and tantalizes your tastebuds well before you can actually eat it, and it lingers in the house long after, reminding you that there's something wonderful on hand you can feast upon when you have a mind to. This is one of my favorite Ethiopian foods, and it is hearty enough to please an ominvore. It is also quite easy enough to make at home. You will need two spice blends--mekelesha and berbere--and I have recipes for both, but you could also just buy the spice blends off the shelf at an Ethiopian grocery or online. Serve the misir wot with Injera bread or with rice. This is a gluten-free, soy-free and nut-free recipe and it is, of course, vegan.

An Ethiopian/Eritrean restaurant in my neighborhood serves up the best version I've ever tasted of Misir Wot, a tasty and full-bodied red lentil stew that's vibrantly flavored with spices. From the day I first ate it, I've been working on creating a full-flavored Misir Wot recipe that would not only rival that restaurant dish, but best it.

Now, I think, I have it, and I am so thrilled to share it with you.

This Misir Wot (Misir Wat/Misr Wat) is packed with amazing flavors from all the wonderful spices that go into it, from cardamom to cinnamon, cloves, pepper, nigella seeds and allspice. You'd think all that spice would overwhelm your tastebuds, but when the flavors are balanced as perfectly as they are in this dish they are a delight to the senses. You won't just want to eat the misir wot--you'll want to breathe in that exquisite aroma for as long as you can.

Making this Ethiopian lentil stew is easy enough, but there is one caveat: if you're looking to pull dinner together in a rush, save this recipe for another day. You need to set aside an hour at least so all the flavors develop perfectly. Many Ethiopian dishes start out by slow-cooking onions until they develop the perfect flavor and are cooked down almost to a paste, and that process, for this Misir Wot, will take you almost half an hour. This onion mixture is one of the most important flavor-builders, so make sure you do it right. You will be rewarded.

Why you'll love this Misir Wot

• It is one of the most delicious vegetarian recipes you will ever eat. Guaranteed. You and your family or friends will be coming back for seconds and thirds.
• It is a straightforward recipe. This is not a difficult dish to cook although it needs a few steps, especially if you are making the spice mixes yourself. I'd put the difficulty level at about a six or seven. But if you follow instructions you will definitely be rewarded with the best Misir Wot you ever ate.
• It is everyone friendly. Jay loves Misir Wot, especially when I make it a little less spicy than the one at the restaurant (which I do--you can always use more cayenne pepper if you like), so I'd say it is quite child friendly. It is also hearty enough to please a carnivore, and it is gluten-free, soy-free and nut-free, so you can serve it to anyone without a worry.

Ingredients

• 2 teaspoons mekelesha spice mix. If you are making this yourself you will need these following ingredients. The recipe makes enough for 3-4 uses: 1 tablespoon cinnamon sticks, 1 tablespoon cumin seeds, 1 tablespoon cloves, 1 tablespoon black peppercorns, 2 whole nutmeg, 1 tablespoon green cardamom (around 30 pods) and 2 black cardamom pods. Ethiopian cooks use a brown cardamom called korerima, which is bigger and sweeter than the Indian brown cardamom, to make mekelesha. As the Indian cardamom is all I had, used a mix of the green and brown pods and it worked nicely.
• 1 tablespoon berbere spice mix. If making your own you will need these ingredients, which make enough berbere for 2-3 uses: ¼ cup dry red chili peppers, 1 tablespoon paprika, 1-inch stick cinnamon, 1 teaspoon ground ginger powder, ½ teaspoon coriander seeds, 3 cloves, 2 allspice berries and 1 teaspoon grated nutmeg. Again, this is easy enough to buy online or at an Ethiopian grocery store.
• 2 tablespoon extra virgin olive oil. You can use another oil or vegan butter, but olive oil is preferred.
• 1 large onion
• 1-inch knob ginger
• 4 cloves garlic
• 1 teaspoon nigella seeds (kalonji)
• 1 ½ cups red lentils. Red lentils are traditionally used and they also cook quickly on the stovetop, cutting down on some prep time.
• 1 tablespoon paprika (optional, just for color. The black pepper and chili in the spice blends adds enough heat))
• Salt to taste
• 2 tablespoon cilantro for garnish.

How to make misir wot

• Make the mekelesha spice mix (skip if using storebought):
  • Peel the green and brown cardamom pods--I put them in a mortar and smack them with the pestle. The skins pop off easily. Collect the seeds and discard the skins.
  • Place the cardamom seeds and all other mekelesha spices in a dry skillet over medium heat. Toast for 3-5 minutes, stirring constantly, until the spices are very fragrant and the cumin is a couple of shades darker.
  • Remove to a plate, cool, and transfer to a blender or spice grinder. Blend into a powder. Set aside. After using the mekelesha in this recipe store the leftover spice in an airtight jar in a cool spot.

• Make the berbere spice mix (skip is using storebought).
  • Place all ingredients for berbere in a blender or spice grinder and blend into a powder. Like the mekelesha, store any leftover spice in an airtight jar in a cool spot. I couldn't share any photos for making berbere because I already had some I had made earlier, but the process is hopefully simple enough. Remember, you need to roast the mekelesha spices but not the berbere spices before blending.
• Wash the lentils: Place the lentils in a bowl and wash them in several changes of water until the water is not as cloudy. I did this about five times. Drain the water and set the lentils aside.
• Make the misir wot: Heat the olive oil in a large pot or large skillet or Dutch oven with the stove set to medium low heat. Add the onions and a pinch of salt. Saute, stirring frequently, for about 10 minutes or until the onions are soft and translucent.
• Add the ginger and garlic to the pot and mix. Saute for a minute, then stir in a heaping tablespoon of berbere and coarsely powdered nigella seeds. Add ¼ cup water, mix well, cover the pot and let the onions cook 20 more minutes or until they are really brown and reduced almost to a paste. Stir several times during cooking and if the onions are sticking to the pot add a tablespoon or two of water. Keep the heat low, at a simmer.

• Add the washed lentils to the pot along with 2 ½ cups water. Add the paprika, if using, at this time. Mix well and bring it to a boil. Cover and cook over medium heat another 10 minutes. If you want a soupy misir wat you can retain some of the liquid in the pot, but if you want it fairly dry, let most of the liquid evaporate. Stir frequently. This should take another 10 minutes or so.
• Season with salt to taste and add a teaspoon or two of the mekelesha. Taste and add more if needed. Garnish with cilantro before serving.

What to serve with Misir Wot

• Misir Wot is typically served with injera, the spongy Ethiopian flatbread made with teff flour. You can also serve this with white or brown rice--it tastes amazing.
• I serve this with a vegetable side. This time I made atkilt wat, a cabbage-potato-carrot side that is amazing and that I will share with you someday. But any vegetable side, including Indian sabzis like this Cauliflower Sabzi or Cabbage Thoran, would be great.

Storage and freezing tips

Like most stews, misir wot actually tastes better the next day, so if possible you can make it a day ahead. It will keep in the fridge for up to four days. For longer storage freeze in a freezer safe container.

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