🇪🇹Ethiopian Cuisine

Ethiopian Injera with Misir Wot (Red Lentil Stew)

Name: Ethiopian Injera with Misir Wot (Red Lentil Stew)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 300g red lentils; 3 tbsp kibbeh butter; 2 red onions; 4 cloves garlic; 3 tbsp berbere spice; 2 tbsp tomato paste; 600ml stock; injera flatbread

Misir Wot is a deeply spiced Ethiopian red lentil stew simmered with berbere spice and kibbeh butter, served on spongy sourdough injera flatbread. One of Ethiopia's most loved vegetarian dishes, eaten communally by hand.

20m

Prep

50m

Cook

70m

Total

Servings

380

Cal/Serving

Medium

★★★★★ 4.8 · 124 reviews

🛒 Ingredients

Serves 4

300g red lentils, rinsed
3 tbsp kibbeh (spiced clarified butter) or regular butter
2 large red onions, very finely chopped
4 cloves garlic, minced
1 tsp fresh ginger, grated
3 tbsp berbere spice blend
2 tbsp tomato paste
600ml vegetable stock or water
1 tsp salt
Injera flatbread to serve (store-bought or homemade)
Fresh salad and cottage cheese (ayib) to serve

✨ Chef's Tips

Cooking onions dry first before adding butter is the cornerstone of Ethiopian cooking.
Berbere spice can be bought online or from Ethiopian supermarkets — no substitute does it justice.
Kibbeh (Ethiopian spiced butter) adds an irreplaceable nutty, spiced quality.
Misir Wot is always vegan when made with oil instead of kibbeh.

📋 Method

1Cook the onions dry: Place finely chopped onions in a dry (no oil) wide pan over medium heat. Cook for 10–12 minutes, stirring constantly, until they have reduced and dried out slightly. This is the Ethiopian technique for building a rich base.
2Add kibbeh and spices: Add the kibbeh butter. Stir until melted. Add garlic, ginger and berbere spice. Cook for 3–4 minutes until the mixture is very fragrant and turns a deep red.
3Add tomato paste: Stir in tomato paste and cook for 2 minutes.
4Simmer the lentils: Add rinsed red lentils and stock. Stir well. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 25–30 minutes, stirring often, until lentils are completely dissolved and the stew is thick. Season with salt.
5Adjust texture: The wot should be thick and scoopable — not soupy. If too thick, add a little hot water; if too thin, cook a few minutes more uncovered.
6Serve communally: Lay injera on a large round platter or tray. Spoon misir wot in the centre. Add any other dishes alongside. Tear pieces of injera to scoop the stew — no cutlery needed.