Ethiopian Misir Wot — Red Lentils with Berbere
Misir wot is entirely plant-based and built on the same principle as doro wat: onions browned dry, with no oil, until they collapse, then the oil and berbere, then the lentils. That onion paste — not starch — is what gives the body.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Calories
- 280
Misir wot is Ethiopia's best-known vegan dish, eaten during fasting periods. Cheap red lentils, spices and onions — and the result is rich and filling for very little money, with no animal products at all.
Method
-
1
Dry-browned onions
Put the onions in a pot with no oil over medium-low heat and stir occasionally for 20 minutes, until their water evaporates and they become a golden-brown paste.
⏱ 20 min -
2
Oil and spices
Now add the oil, garlic and ginger and stir for two minutes, then the berbere and tomato paste and cook gently for 4 minutes.
⏱ 6 min -
3
The lentils
Add the rinsed lentils and stir for two minutes until coated in the spice base.
⏱ 3 min -
4
Cook
Pour in the water and salt and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils collapse into a thick soup.
⏱ 25 min -
5
Adjust
Taste and adjust the salt and berbere. Too thick, add hot water; too loose, another 5 minutes uncovered.
⏱ 5 min -
6
Serve
Finish with spring onion and lemon juice, and serve with injera, rice or bread.
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Tips that actually matter
- Dry-browning the onions is the same principle as doro wat — they collapse and create a creamy body without any cream.
- Red lentils break down on their own, so no soaking and no mashing needed.
- Entirely plant-based — nothing animal-derived anywhere in the dish.
- It thickens as it cools. Add a splash of water when reheating.
People also ask
What is berbere?
An Ethiopian blend built on chilli, fenugreek, cardamom, coriander and cinnamon. Rough substitute: sweet paprika plus chilli, with a pinch of fenugreek, cinnamon and ground coriander.
Is it very spicy?
Berbere runs medium to hot. Start with two tablespoons and build — the spice flavour still comes through at a lower dose.
What do I serve it with?
Injera is traditional; rice or flatbread work very well. It's also eaten cold as a dip.
Cook mode
Ethiopian Misir Wot — Red Lentils with Berbere
-
1
Dry-browned onions
Put the onions in a pot with no oil over medium-low heat and stir occasionally for 20 minutes, until their water evaporates and they become a golden-brown paste.
-
2
Oil and spices
Now add the oil, garlic and ginger and stir for two minutes, then the berbere and tomato paste and cook gently for 4 minutes.
-
3
The lentils
Add the rinsed lentils and stir for two minutes until coated in the spice base.
-
4
Cook
Pour in the water and salt and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils collapse into a thick soup.
-
5
Adjust
Taste and adjust the salt and berbere. Too thick, add hot water; too loose, another 5 minutes uncovered.
-
6
Serve
Finish with spring onion and lemon juice, and serve with injera, rice or bread.
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