Misir Wot (Ethiopian Spicy Red Lentils)

Ethiopian spicy red lentils in skillet with glimpse of Ethiopian cabbage stew

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5 from 12 votes

Misir Wot (Ethiopian Spicy Red Lentils)

Serve with rice – or as part of a traditional Ethiopian combination platter

Course: side dish

Cuisine: Ethiopian

Keyword: corn-free, gluten-free, grain-free, nut-fee, plant based, soy-free, vegan, wheat-free

Servings: side dish servings

Calories: 80kcal

Author: Judy DeLorenzo

Equipment

large covered skillet

Ingredients

1-1/2 cups red lentils (or yellow lentils)
1 Tablespoon olive oil
1 large yellow onion, diced
2 to 4 garlic cloves, diced
3 Tablespoons berbere, such as Frontier brand
4 Tablespoons tomato paste
Water

Instructions

Measure the lentils and then sprinkle them slowly into a mesh strainer; watch carefully for dirt, pebbles, or other debris. Once you’ve added all of the lentils to the strainer, pick through them making sure you didn’t miss anything. Rinse well under cold running water; drain while you continue with the recipe.
Heat the oil in a large skillet over medium-high heat with a bit of onion. When it begins to gently sizzle, add the remaining onion and cook for about 5 minutes, stirring often. Add the garlic halfway through this step.
Add the berbere spice and tomato paste; cook for about 30 seconds while stirring.
Add the lentils and enough water to cover the lentils by about 1/2-inch. Bring to a simmer and cover the pan. Adjust the heat, if necessary, to keep at a simmer (don't boil).
Cook for about 20 minutes or until the lentils are very soft and falling apart; stir often and keep adding more water, a couple of tablespoons at a time, if needed.
Keep a watchful eye; don't let the lentils dry out and scorch the pan. When done cooking, the lentils should be wet and a bit mushy – but not watery.

Notes

This recipe is pretty hot! Use only 2 Tablespoons of berbere if you want to tone the heat down. Eating with rice or Injera (traditional sourdough spongy flatbread) will also tone down the heat.

If red lentils aren't available, you can substitute with yellow lentils; however don't replace with yellow split peas, black lentils, brown lentils, green lentils, or French lentils.

Nutrition