Misir Wot

Misir Wot is Ethiopia’s most comforting and popular spicy lentil stew. This recipe is a one pot quick and easy lentil dish that comes together in less than 30 minutes for a satisfying meal. Misir Wot is made with split red lentils that are cooked to perfection and seasoned with the spicy and warming flavors of Blackbird's Berbere Spice Blend. Traditionally, Misir Wot is served with Injera, an Ethiopian style fermented flatbread but Jasmine Rice is also suitable if Injera is not available. Serves 2-4

 

INGREDIENTS

Aromatics + Cooking Oil:
3 tablespoons Cooking Oil of choice
1 large (10oz, 285g) Yellow Onion, peeled & diced
1 pinch (⅛ tsp) Pure Kosher Salt

Fresh + Dried Seasonings:
1 teaspoon Pure Kosher Salt, or to taste
3 teaspoons Ethiopian Berbere Blend, or to taste
2 teaspoons Ginger-Garlic Paste (store bought is fine)

Stew Thickener:
½ cup (4oz, 120g) canned Crushed Tomatoes

Legumes + Cooking Liquid: 3 to 1 Ratio
3 cups (720ml) Filtered Water (or more if needed)
1 cup (190g) split Red Lentils, washed and drained

Finishing Spices:
2 fresh Jalapeño Peppers, wash & cut in half (optional)

For Service:
4 servings of Ethiopian Injera, or Jasmine Rice

MISE EN PLACE
  • Cook 1 cup of Jasmine Rice (if Injera is not available). Cook rice according to package instructions. Keep warm until service.
  • Gather and prepare aromatics. Add 3 tablespoons of light olive oil and a pinch of kosher salt into a medium heavy-bottomed pot that has a well fitting lid. Chop the onion and transfer it into the pot. Set the pot on the stove until you are ready to cook.
  • Gather and measure seasonings. Place kosher salt, Berbere Spice Blend, and ginger-garlic paste into in a pinch bowl. Set aside.
  • Measure tomatoes. Set aside.
  • Measure water and wash lentils. Measure 3 cups of water and set aside. Put the lentils in a fine-mesh sieve, massage and rinse under cold running water until the water is no longer cloudy, set aside to drain.
  • Gather finishing spices. Wash and cut fresh chilies in half (lengthwise) and set aside.
COOKING METHOD
  1. Caramelize Onions. Turn on your stove top to a medium heat and begin to mix the onions with the oil. Once the pot is hot and the oil begins to sizzle, stir until the onions are golden brown.
  2. Add all the seasonings. Add kosher salt, Berbere Spice Blend, and ginger-garlic paste into the pot. Stir until the seasonings are fragrant. (About 1 minute)
  3. Add tomatoes. Keep stirring until the tomato juices have evaporated and thickens to forms a paste.
  4. Add washed lentils, 3 cups of water and bring to a boil. Stir occasionally until the water begins to boil.
  5. Cover the pot with the lid and cook for 12 minutes. Set a timer for 12 minutes and allow the lentils to cook undisturbed.
  6. Remove the lid and simmer until lentils are cooked. Stir the pot to make sure nothing is sticking to the bottom. (If the water has evaporated too quickly and the stew is too thick, add 1/4 cup of water.) Continue cooking without a lid for about 3-5 more minutes or until the lentils are cooked through and the stew has slightly thickened. At this point, majority of the lentils will begin to lose their shape and fall apart.
  7. Taste and adjust seasonings. Adjust the flavor of Misir Wot to your liking by adding a little more salt.
  8. Add fresh chilies. Toss in the fresh chili peppers into the pot. Mix very well and taste.
  9. Turn off the heat. Let the stew rest and allow the jalapeño peppers steep for at least 5 minutes before serving.
  10. Serve. Plate Misir Wot on top of Injera or on a bed of Jasmine Rice.
  11. Enjoy!