Ethiopian Misir Wat with Injera

Spicy red‑lentil stew simmered with berbere spice and niter kibbeh, served atop tangy teff injera bread.

Ingredients

• 1 cup red lentils, rinsed
• 1 onion, minced
• 2 cloves garlic, minced
• 1 tbsp berbere spice blend
• 2 tbsp niter kibbeh (spiced vegan butter) or olive oil
• 14 oz crushed tomatoes
• 2 cups water or broth
• 4 large injera rounds (store‑bought)
• Salt to taste

Instructions

1. PREP AHEAD
2. - Rinse red lentils until water runs clear; drain.
3. - Mince onion; crush garlic.
4. - Measure berbere spice; warm 2 cups water or broth.
5. - Separate large injera rounds for serving.
6. COOKING STEPS
7. 1. Melt niter kibbeh in saucepan over medium; sauté minced onion 5 min to deep golden.
8. 2. Add garlic and berbere; cook 1 min, stirring, until aromatic.
9. 3. Stir in lentils, crushed tomatoes, and 2 cups water; bring to gentle boil.
10. 4. Reduce heat; cover and simmer 25 min, stirring occasionally, until lentils collapse into thick stew. Add splash water if too dense.
11. 5. Salt to taste. Spoon misir wat onto center of injera; eat communal-style, tearing bread to scoop stew.
12. (Active time ≈ 15 min | Total ≈ 35 min)

Nutrition Facts