Ethiopian Misir Wat Lentil Stew
10min
20min
1
417
Chef's Note
Authentic Misir Wat typically doesn't include chicken, but I've added it here to boost the protein content while maintaining the traditional Ethiopian flavors. If you can find berbere spice blend, it's essential for authentic flavor, but you can make your own by combining paprika, cayenne, fenugreek, coriander, cardamom, cinnamon, and other spices.
Tags
Ingredients
1/2 cup red lentils
4 oz chicken breast
1/2 medium onion
2 cloves garlic
1 tablespoon tomato paste
1 teaspoon berbere spice blend
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 teaspoon olive oil
1 cup low-sodium chicken broth
1 teaspoon fresh lemon juice
1 tablespoon fresh cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
- 1
Rinse 1/2 cup red lentils thoroughly under cold water until the water runs clear, then drain well.
- 2
Dice 4 oz chicken breast into small cubes and season with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
- 3
Finely dice 1/2 medium onion and mince 2 cloves of garlic.
- 4
Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add the diced chicken and cook for 3-4 minutes until lightly browned on all sides.
- 5
Add the diced onion to the pan and sauté for 3 minutes until translucent.
- 6
Add the minced garlic, 1 teaspoon berbere spice, 1/2 teaspoon paprika, and 1/4 teaspoon cumin. Stir and cook for 1 minute until fragrant.
- 7
Add 1 tablespoon tomato paste and stir to coat the ingredients, cooking for 1 minute.
- 8
Add the rinsed lentils and 1 cup chicken broth to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until lentils are tender but not mushy.
- 9
Stir in 1 teaspoon fresh lemon juice and adjust seasoning with remaining 1/8 teaspoon salt if needed.
- 10
Garnish with 1 tablespoon chopped fresh cilantro before serving.
Nutrition Information (per serving)
417
42g
31g
14g
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