Misir Wot - Red Lentils Stew Recipes

Vegan & Gluten Free



  • 1.5 cups of dry split red lentils

  • 1 heaping tbsp Berbere (buy it now)

  • 3-4 tbsp olive oil

  • 1 minced onion

  • 2-3 minced fresh garlic

  • 1 minced tomato

  • 2.5 cups of water

  • 1 tbsp Mekelsha (finishing spice)

  • salt and peppers as needed

  • Fassica's Injera bread (gluten free or regular)


Prepare the ingredients

  • Mince the onion, tomato and garlic.

  • Rinse the lentils.


  1. In a large stock pot, cook the onions on medium/medium-high heat for several minutes, stirring frequently, until they begin to soften and turn translucent.

  2. Add minced tomato and stir for few more minutes

  3. Add the oil and cook for a few more minutes

  4. Add the Berbere and allow the ingredients to simmer together for several minutes

  5. Add peppers and garlic as needed and stir

  6. Add red lentils and stir.  Let it cook for 3-5 minutes

  7. Turn the heat to low-medium and simmer, but keep a close eye on the lentils- if the liquid has been absorbed before the lentils have softened, add more water as needed and continue cooking on low heat.

  8. Garnish with jalapeno, if desired.

  9. Misir should now be ready. Misir is best served with salad or another Ethiopian dish such asShiro Wot or Atklit wot and eaten using Teff Injera.