Misir Wat — Print Recipe — The Culinary Codex

A deeply spiced stew of red lentils simmered with berbere, caramelized onions, and niter kibbeh until thick and velvety, served over injera.

Ingredients

1 Dry-sauté diced onions in a heavy pot over medium heat for fifteen minutes, stirring frequently until deeply caramelized and golden brown.
2 Add niter kibbeh, garlic, and ginger, cook for two minutes until fragrant. Stir in berbere and tomato paste, cook one more minute.
3 Add rinsed red lentils and water, bring to a boil, then reduce heat to low and simmer covered for thirty minutes.
4 Stir occasionally, adding water if needed. The lentils should break down into a thick, creamy stew consistency.
5 Season with salt and a squeeze of lemon juice. The stew should be rich, spicy, and coat the back of a spoon.
6 Serve on a large platter of injera, allowing the stew to soak into the spongy bread for communal eating.

Did You Know?

During Ethiopian Orthodox fasting periods, which total over 200 days per year, misir wat becomes the most consumed dish in the country.