Skip to content
FeastPick

Recipe

Misir wot (Ethiopian red lentils)

African · 55 min · EasyVegan

Red lentils simmered with berbere spice and onions. Cook it with oil rather than spiced butter.

Jump to recipe

Misir wot is a cornerstone of Ethiopian cooking: red lentils simmered with slow-cooked onions and berbere, a warm, fiery spice blend with chili, fenugreek and cardamom. It's rich, spicy and deeply satisfying.

Traditionally it's made with spiced butter, but this version uses oil and is fully vegan. Scoop it up with injera, or serve it over rice.

Misir wot (Ethiopian red lentils) recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep
10 min
Cook
45 min
Total
55 min
Serves
4

Ingredients

  • 3 tablespoons neutral oil
  • 2 medium red onions, very finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 2 to 3 tablespoons berbere spice blend
  • 2 tablespoons tomato paste
  • 1 cup (200 g) red lentils, rinsed
  • 3 1/2 cups (840 ml) water or vegetable stock
  • 1 teaspoon salt, plus more to taste

Instructions

  1. Put the chopped onions in a heavy pot over medium heat with no oil. Cook, stirring often, for 5 to 7 minutes, until they soften and start to stick. This dry-cooking step is traditional and builds flavor.
  2. Add the oil and cook the onions for 5 minutes more, until golden.
  3. Add the garlic and ginger and cook for 1 minute. Stir in the berbere and tomato paste and cook for 2 minutes, stirring, so the spices bloom without burning.
  4. Add the lentils, water and salt. Bring to a boil, then lower the heat and simmer, uncovered, for 25 to 30 minutes, stirring often, until the lentils have broken down into a thick stew.
  5. Add a splash more water if it gets too thick before the lentils are soft. Taste and adjust the salt before serving.

Tips

  • Berbere blends vary a lot in heat. Start with 2 tablespoons and add more at the end if you like it spicier.
  • Injera made only from teff and water is vegan, but some store-bought versions add wheat or barley flour; check the label if that matters to you.

Storing leftovers

Keeps in the fridge for 4 days and freezes well.

More vegan African ideas

Not feeling it?

Pick another vegan dish