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Misir Wot: Ethiopian Red Lentil Stew
A rich, slow-simmered stew of red lentils, tomatoes, onions, and warming berbere spice.
~50 mintotal~793 kcalper serving~52g protein~114g carbs~18g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 1.
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
Cooking Steps
Sauté aromatics
Cook onion, garlic, ginger in oil.
Add spices
Stir in berbere; toast lightly.
Add tomatoes
Simmer until tomatoes break down.
Add lentils
Pour in water or broth, simmer until soft.
Finish
Season with salt; stir in greens if using.
Optional Enhancements
- Mild version: reduce berbere; add paprika instead
- Vegetable additions: pumpkin, kale, potato
- Creamy version: add coconut milk
Plant & Growing Tips
Tomatoes
- Require full sun and consistent watering.
- Mulch to retain moisture.
Onions
- Plant sets early; keep weed-free.
Garlic
- Plant in fall; harvest mid-summer.
Carrots (optional)
- Direct sow; water evenly.
Spinach (optional)
- Cool-season; partial shade in hot climates.
Lentils (if homegrown)
- Lentils can be grown in cooler climates.
- Direct sow; fix nitrogen in soil.
Natural Pest Control
- Neem oil protects tomatoes and greens.
- Garlic spray reduces mites and aphids.
- Marigolds deter soil pests.
Harvest
Tomatoes
- Pick fully ripe.
Onions
- Harvest when tops fall naturally.
Carrots
- Pull when firm and brightly colored.
Spinach
- Harvest outer leaves first.
Lentils
- Harvest pods when dry and rattling.
Storing & Freezing
Refrigerate 4–5 days. Freeze up to 3 months.
