Misir wot (Ethiopian spiced lentils)
Nutrition per serving
An Ethiopian stew of red lentils simmered in a spicy sauce made with berbere (a spice blend). Spicy, fragrant and filling, it is a plant-based dish rich in protein, to eat with bread or rice.
Prep: 10 min | Cooking: 30 min | Servings: 4 | Difficulty: Easy
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 129 kcal · 8 g protein · 18 g carbohydrate · 1 g fat
Ingredients
- 250 g red lentils
- 2 onions
- 3 cloves of garlic
- 2 tbsp berbere spice blend (or paprika + chilli)
- 1 tin chopped tomatoes
- 1 tsp ginger
Method
- Cook the onions slowly until soft and melting.
- Add the garlic, ginger and berbere.
- Add the tomatoes and lentils and cover with water.
- Simmer for 20 minutes until the lentils break down.
Nutritional benefits
Red lentils provide plant protein, fibre and iron, with a low glycaemic index. Berbere (a spice blend including chilli, ginger and fenugreek) adds intense flavour and has an anti-inflammatory side. A filling, budget-friendly, 100% plant-based Ethiopian stew, naturally gluten-free.
Variations and substitutions
- More or less spicy depending on the berbere.
- With brown or green lentils.
- Served with rice or injera.
- With spinach (gomen) on the side.
Storage and making ahead
Keeps for 4 days and freezes: improves when reheated. Excellent for batch cooking.
💡 Good to know
Cook the onions slowly until melting before adding the spices: it is the aromatic base of every Ethiopian wot.
Related reading
Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · anti-inflammatory recipes.
Ingredients in this recipe: red lentils · onions · garlic · berbere · paprika.
You might also like these recipes: Lentil, sweet potato and spinach curry · Chickpea, spinach and tomato curry · Chana dal with lentils and coconut milk.
