Misir wat.
Red lentils softened in onions and berbere, finished with a spoon of niter kibbeh — spiced clarified butter that tastes like every Ethiopian kitchen at once. Scoop with injera, or with whatever flatbread you have.
ingredients.
- 2 large red onions finely diced
- 3 tbsp niter kibbeh or unsalted butter
- 4 cloves garlic minced
- 1 thumb ginger finely grated
- 2 tbsp berbere
- 1 tbsp tomato paste
- 250 g red lentils rinsed
- 750 ml water or stock hot
- 1 tsp fine salt
- injera or flatbread to serve
method.
- 01
Dry-cook the onions in a heavy pan over medium heat, stirring often, until soft and slumped — 15 minutes. Don't rush this step; it's the body of the stew.
- 02
Add the niter kibbeh, garlic, and ginger; cook 2 minutes until fragrant. Stir in the berbere and tomato paste and toast 1 minute — the paste should darken at the edges.
- 03
Tip in the lentils and hot water, season with salt, and simmer uncovered for 25–30 minutes, stirring now and again, until the lentils have collapsed and the wat is the colour of mahogany.
- 04
Taste for salt and heat. Serve with torn injera and let everyone eat with their hands.