Global

Misir Wot — Ethiopian Red Lentil Stew

Name: Misir Wot — Ethiopian Red Lentil Stew
Cuisine: Global
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

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

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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