Ethiopian · easy
Misir Wat
Ethiopian red lentil stew cooked with berbere spice until thick and velvety. A staple of Ethiopian fasting meals.
- 45 min
- Total
- 4
- Serves
- $5.00
- Est. cost
- 310
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Vegan
- Meatless
Parent noteNaturally mild when made with less berbere. Smooth texture appeals to toddlers.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Red Lentils1 1/2 cups
- Yellow Onion1 large
- Berbere Spice Blend2 tbsp
- Garlic3 cloves
- Fresh Ginger1 inch
- Olive Oil2 tbsp
- Water3 cups
- Salt1 tsp
Method
- 01
Dry-sautee diced onion in a pot over medium heat until soft and golden, about 10 minutes.
- 02
Add olive oil, garlic, ginger, and berbere spice. Stir for 1 minute.
- 03
Add rinsed red lentils and water. Bring to a boil, then reduce to a simmer.
- 04
Cook uncovered for 25 minutes, stirring occasionally, until lentils are completely broken down and thick.
- 05
Season with salt and serve over injera or steamed rice.
- 310
- Calories
- 18g
- Protein
- 44g
- Carbs
- 7g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
