Spiced Ethiopian Red Lentils (Misir Wot)
15min
45min
4
350
Chef's Note
The magic of this dish lies in the interaction between the niter kibbeh and the berbere spice blend. By toasting the berbere directly in the warm spiced butter before adding any liquid, you unlock the fat-soluble flavor compounds of the chilis, fenugreek, and cardamom, creating a depth of flavor that water alone could never achieve. This turns a simple, budget-friendly bag of lentils into a luxurious, restaurant-quality feast.
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Ingredients
2 medium Red onions, very finely minced
3 tbsp Niter Kibbeh (Ethiopian Spiced Butter)
4 cloves Garlic, minced
1 tbsp Fresh ginger, finely grated
2 tbsp Berbere spice blend
1 tbsp Tomato paste
1.5 cups Dried red lentils, thoroughly rinsed and drained
3 cups Water or low-sodium vegetable broth
1 tsp Kosher salt
Instructions
- 1
In a dry, heavy-bottomed pot or Dutch oven over medium-low heat, add the finely minced red onions. Cook without any oil or butter for 8 to 10 minutes, stirring frequently, to allow the moisture to evaporate and the onions to sweeten and soften naturally.
- 2
Add the niter kibbeh to the pot. Stir well to coat the onions and let them sauté in the spiced butter fat for 5 minutes, allowing the aromatic compounds in the butter to bloom.
- 3
Stir in the minced garlic, grated ginger, and berbere spice blend. Toast the spices in the hot butter for 2 minutes, stirring constantly to prevent the spices from scorching.
- 4
Add the tomato paste and stir to combine, cooking for another 1 to 2 minutes until the paste darkens slightly in color.
- 5
Pour in the rinsed red lentils and the water or vegetable broth. Bring the mixture to a boil, then immediately reduce the heat to low.
- 6
Cover the pot and simmer gently for 20 to 25 minutes, stirring occasionally to prevent the lentils from sticking to the bottom, until the lentils are completely tender and have broken down into a thick, creamy purée.
- 7
Stir in the kosher salt. Taste and adjust seasoning if necessary. Remove from the heat and let sit, covered, for 5 minutes to thicken before serving hot with injera flatbread or basmati rice.
Nutrition Information (per serving)
350
17g
45g
11g
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