Misir wot is among one of the most popular, traditional Ethiopian dishes - and for good reason. Freshly ground Ethiopian spices, onions, garlic and delicious, protein packed lentils make this a deeply flavorful, perfect winter stew.
1/2 tbsp berbere
1/4 c. olive oil
1 onion, chopped
4 cloves garlic, minced
2 inches ginger, minced
14 ounces fire roasted tomatoes or diced tomatoes
12 oz small red lentils
4-5 cups vegetable broth, as needed
Greek yogurt, to serve
1. Add oil to a 4-qt soup pot and sauté the onion until softened and translucent. 5-6 minutes. Add garlic, ginger and berbere, stirring continuously to prevent burning. After a minute or two, add the tomatoes and cook for five minutes, stirring frequently.
2. Finally, add the stock and lentils, and simmer until soft, about 45 minutes. Serve with Greek yogurt and enjoy!
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