Description
These Ethiopian lentils, also called misir wat, are a flavorful vegan red lentil stew made with berbere spice, tomato, and onion.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 1 tomato, chopped
- 2 tablespoons tomato paste
- 2 tablespoons berbere spice
- 1 cup red lentils
- 2 cups vegetable broth
- 1/4 to 1/2 cup water
- Sea salt to taste
Instructions
- Heat oil in a large pot over medium heat and cook onions until soft.
- Add garlic, tomato, tomato paste, and 1 tablespoon berbere; cook briefly.
- Add lentils, vegetable broth, water, and salt; bring to a boil.
- Reduce heat and simmer 35–40 minutes until lentils are tender.
- Stir in remaining oil and berbere, adjust seasoning, and serve.
Notes
- Traditionally made with clarified butter, but olive oil keeps it vegan.
- Traditionally served with injera, but any flatbread works well.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 0.74 cup
- Calories: 284
- Sugar: 5g
- Sodium: 541mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 15g
- Protein: 13g
- Cholesterol: 0mg