Misir wot (misir wat/misr wat) is one of my favorite Ethiopian foods, and it is hearty enough to please an omnivore. 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 at an Ethiopian grocery or online. They are packed with amazing flavors from cardamom to cinnamon, cloves, pepper, nigella seeds and allspice, all of them perfectly balanced. Making this 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 (or make this weeknight friendly Ethiopian Lentil Stew). 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.
Why you’ll love this recipe
Aromatic and delicious. Your family and friends will be coming back for seconds and thirds. 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. Everyone friendly. My son 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.
How to make misir wot
Make the mekelesha spice mix
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 misir wot
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.
Store
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. Check to get new recipe updates by email.
More delicious vegan stews
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