Vegan Ethiopian Red Lentils (Misir Wat) Recipe
A hearty and flavorful Vegan Ethiopian Red Lentils (Misir Wat) recipe simmered in a rich berbere-spiced tomato sauce. This dish features tender red lentils cooked with aromatic onions, garlic, and tomato paste, delivering an authentic taste of Ethiopian cuisine perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
- Diet: Vegan
Ingredients
Primary Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves of garlic, minced
- 1 medium tomato, chopped
- 2 tablespoons tomato paste
- 2 tablespoons berbere spice blend
- 1 cup red lentils, rinsed
- 2 cups vegetable broth
- 1/4 to 1/2 cup water
- Sea salt to taste
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and cook for 5 to 6 minutes until they soften and become translucent. Stir in the minced garlic, chopped tomatoes, tomato paste, and 1 tablespoon of berbere spice blend. Cook the mixture for about 1 minute to release the flavors.
- Simmer Lentils: Add the rinsed red lentils, vegetable broth, 1/4 cup of water, and a pinch of sea salt to the pot. Increase the heat to bring it to a boil, then reduce to a simmer. Cover and cook for 35 to 40 minutes, stirring occasionally, until the lentils are soft and fully cooked.
- Adjust Seasoning and Texture: Remove the pot from heat. Stir in the remaining 1 tablespoon of olive oil and 1 tablespoon of berbere. If the lentils are too thick, add additional water (up to 1/2 cup total) to reach your desired consistency. Taste and season with additional salt as needed.
- Serve: Serve the Misir Wat immediately, ideally accompanied by Ethiopian flatbread such as injera, to soak up the rich sauce.
Notes
- You can adjust the amount of berbere spice to increase or decrease the heat according to your preference.
- If you prefer a smoother texture, use an immersion blender to slightly purée the lentils after cooking.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- This dish pairs traditionally with injera flatbread but also works well with rice or crusty bread.
