Misir Wot Ethiopian Red Lentils

Wat, or Wot, is an Ethiopian-style stew that is typically prepared with chicken, beef, lamb, lentils, and a variety of vegetables.

I cook this stew using red lentils in ghee and season it with the traditional Ethiopian spice blend known as Berbere. This popular spice blend provides a distinctive earthy, tangy, and slightly spicy flavor to the lentils, which makes this red lentil recipe absolutely divine.

Reasons to Love This Recipe

Here’s why I love this stew:

It’s a simple and straightforward recipe that’s ready in under 30 minutes!Can be prepared in two ways - Instant Pot or Stove.Plant-based, healthy, and filling due to protein-packed red lentils.Savory and satisfying, especially when served with rice, injera, couscous, or sourdough bread.Completely Gluten-Free and Vegetarian!

Ingredients - Notes & Substitutions

There are two main ingredients - red lentils and Berbere! Once you have these, all you need is a touch of ghee, a few aromatics, and water.

Ghee: Ghee or butter can be used interchangeably. If you really want to be authentic, feel free to use the Ethiopian spiced clarified butter called ‘Niter Kibbeh.’ Look for it in ethnic food stores or online.Lentils: I used red lentils in this recipe, but you can also use yellow split lentils, green lentils or any lentils that are quick-cooking. Just make sure to rinse the lentils 2-3 times until the water runs clear. This gets rid of any excess starch which can otherwise cause your stew to be thicker than desired.Berbere: This unique Ethiopian spice blend is a combination of warm whole spices like cumin, cardamom, coriander, fenugreek, garlic, cloves, turmeric, ginger root, black pepper, salt, paprika, cinnamon and dried red chiles. Keep in mind that some store-bought brands tend to be on the spicier side, so check out my homemade version below!

Scroll to the recipe card for a detailed list of ingredients and quantities.

Homemade Berbere Seasoning

Most Ethiopian recipes are traditionally made with a unique spice blend called Berbere seasoning. When I looked up the composition of Berbere, I realized that the ingredients are very similar to making garam masala, with a slight variation in quantities. Here’s how I make it at home in 10 minutes (makes ½ cup) with my spice grinder. After using the blend for this recipe, store the remaining in an airtight container, in a cool, dark place for up to 6 months.

4 teaspoons coriander seeds2 teaspoons cumin seeds2 teaspoons fenugreek seeds2 teaspoons black peppercorns2 teaspoons green cardamom seeds10 cloves2 teaspoons cayenne powder6 tablespoons paprika1 teaspoon ground ginger1 teaspoon ground cinnamon½ teaspoon ground nutmeg2 teaspoons turmeric powder2 teaspoons salt

Alternative: How to Make Berbere Using Garam Masala

It is very easy to replicate the flavor of a berbere blend using garam masala by adding a few additional spices. To do so, simply combine (enough for this recipe):

¼ teaspoon ground black pepper½ teaspoon turmeric powder1 ½ teaspoons coriander powder½ teaspoon ground cumin1 pinch ground cinnamon1 teaspoon smoked paprika¼ teaspoon cayenne pepper½ teaspoon garam masala

How To Make Misir Wot

I made this red lentil stew in my Instant Pot, but any comparable electric pressure cooker will work for this recipe. You can even make it on the stove. Whichever way you choose, both require only one-pot and 30 minutes to stew heaven!

Instant Pot Method

Turn on Sauté mode. Wait 30-40 seconds for the inner pot to get hot, then add butter or ghee (Pic 1).Add chopped onion and sauté for 2-3 minutes, until onions soften (Pic 2). Add minced garlic and ginger and sauté another minute, then add tomato paste, salt and Berbere seasoning / spice mix. Stir well (Pic 3).Add rinsed and drained lentils, water and stir. Press ‘Cancel’ and close the lid. Select Manual or Pressure Cook and cook for 4 minutes at high pressure on sealing mode (Pic 4).After the cooking is complete, wait 5 minutes for natural pressure release, then follow the quick-release instructions. Open the lid after the pin drops (Pic 5).Stir and check for consistency. If the stew seems too thick, add ½-1 cup of water (or as needed) and stir well till the water gets absorbed and lentils reach a creamy consistency. Check for seasoning (Pic 6).Finish the dish with a light squeeze of lime juice.

Stovetop Method

Heat a heavy bottom sauce pot or dutch oven over medium heat. Add butter or ghee, along with chopped onion and sauté for 2-3 minutes, until onions soften.Add minced garlic and ginger and sauté another minute. Add tomato paste, salt and Berbere seasoning / spice mix. Stir well. Add rinsed and drained lentils, 3 cups water and stir.Bring to a boil, then reduce heat to medium, cover the pot and cook for 12-15 minutes, or until the lentils cook through and reach a creamy consistency. Be sure to stir every few minutes or so.If the stew seems too thick, add ½-1 cup water (or as needed) and stir well till the water gets absorbed and lentils reach a creamy consistency. Check for seasoning.Finish the dish with a light squeeze of lime juice.

Serving Suggestions

Misir Wot is traditionally served family-style over a spongy flatbread called injera. But during the week, I love to keep it clean and simple. I pair it with couscous, rice, quinoa, or a slice of sourdough bread, along with a garden salad lightly dressed with lemon vinaigrette. Try this simple Instant Pot Rice recipe.

Recipe Tips & Notes

Use an Ethiopian cooking fat. If you really want to be authentic, feel free to use the Ethiopian spiced clarified butter called ‘Niter Kibbeh.’ Look for it in ethnic food stores or online.Use a store-bought or homemade spice blend. If you have the berbere spice blend, substitute my spice list with 1.5-2 tablespoons berbere spice mix (depending on how spicy you like it).Control the spice level. If unsure about the spice level, start by adding 1 tablespoon berbere. After pressure cooking, taste, add more (if desired) and simmer for 1-2 minutes. To make it mild, you can follow the recipe for berbere seasoning in the recipe card and skip the cayenne. Pay attention to water quantity. The consistency of this stew is mushy and creamy. After pressure cooking, if your stew looks very thick, add ½-1 cup water (or more) to loosen them. Adjust the quantity of water to reach your desired consistency.

More Ethiopian Recipes From My Kitchen

Instant Pot Ethiopian Beef Key Wot Stew: A hearty beef stew prepared in the Instant Pot in less than half the time.Chicken Noodle Soup with Ethiopian Spices: A satisfying, hearty chicken noodle soup seasoned with a warm and aromatic Ethiopian spice blend.More Instant Pot Lentil Recipes