# 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.

**Ethiopian Cuisine · 55 min · 5 servings · 280 kcal per serving**

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.

## Ingredients


### Base
- 2 cups — red lentils, rinsed
- 3 — red onions, very finely chopped
- 5 cloves — garlic, crushed
- 1 tbsp — ginger, grated

### Spices
- 3 tbsp — berbere spice blend
- 1 tbsp — tomato paste
- ¼ cup — oil
- 1 tsp — salt

### Liquid
- 4 cups — water or vegetable stock

### To serve
- 1 — lemon
- ¼ cup — spring onion, chopped

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

---

Source: https://hanakoleah.com/en/ethiopian-cuisine/ethiopian-misir-wot-red-lentils
Edited by: Marwa Mohamed
Last updated: 2026-10-31