Recipes
Global

Misir Wot — Ethiopian Red Lentil Stew

A rich, slow-simmered stew of red lentils, tomatoes, onions, and warming berbere spice.

Ingredients

  • 1 cup red lentils (store-bought)
  • 1–2 tomatoes
  • 1 onion
  • 2 garlic cloves
  • 1–2 tbsp berbere spice
  • 1 tbsp oil
  • 3 cups water or broth
  • Optional: ginger, carrots, spinach

Method

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Swaps & variations

  • Mild version: reduce berbere; add paprika instead
  • Vegetable additions: pumpkin, kale, potato
  • Creamy version: add coconut milk

Storing & freezing

Refrigerate 4–5 days. Freeze up to 3 months.

Grow it yourself

  • Require full sun and consistent watering.,Mulch to retain moisture. Tomatoes
  • Plant sets early; keep weed-free. Onions
  • Plant in fall; harvest mid-summer. Garlic
  • Direct sow; water evenly. Carrots (optional)
  • Cool-season; partial shade in hot climates. Spinach (optional)
  • Lentils can be grown in cooler climates.,Direct sow; fix nitrogen in soil. Lentils (if homegrown)
  • Neem oil protects tomatoes and greens.
  • Garlic spray reduces mites and aphids.
  • Marigolds deter soil pests.
  • Pick fully ripe. Tomatoes
  • Harvest when tops fall naturally. Onions
  • Pull when firm and brightly colored. Carrots
  • Harvest outer leaves first. Spinach
  • Harvest pods when dry and rattling. Lentils

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