Ethiopian Misir Wot (Spiced Red Lentil Stew)
A richly spiced Ethiopian lentil stew simmered with berbere and served traditionally with injera — entirely vegan yet packed with an impressive 32 grams of plant protein per serving.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days or freeze for up to 3 months. The stew thickens as it cools.
- Batching: Berbere spice can be found at Ethiopian grocery stores or online — it is the soul of this dish and cannot be substituted easily.
- Reheat: Reheat on the stove with a splash of water to loosen, or microwave for 2-3 minutes.
EXECUTION STEPS
THE MACRO PREP
In a dry pot over medium heat, cook the diced onion for 8-10 minutes, stirring frequently, until deeply golden and softened. This dry-sautéing technique (without oil) is traditional Ethiopian cooking.
HIGH HEAT SEAR
Add olive oil, garlic, and ginger. Cook for 1 minute.
HIGH HEAT SEAR
Stir in berbere spice, tomato paste, fenugreek, and cardamom. Cook for 2 minutes until the spices are fragrant and toasted.
VEGGIE STEAM-SAUTÉ
Add rinsed red lentils and water or broth. Stir well.
STEP 5
Bring to a boil, then reduce to a simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until lentils are completely broken down into a thick stew.
STEP 6
Season with salt and adjust consistency — add more water if too thick.
STEP 7
Serve with injera bread or over rice.