Misir Wot is one of the most famous dishes in Ethiopian cuisine, a rich, spicy, and deeply flavored red lentil stew. Its characteristic flavor and color come from the generous use of Berbere, a complex Ethiopian spice blend, and long, slow cooking in clarified butter (Niter Kibbeh).

Prep Time	Cook Time	Serves
15 minutes	1 hour	6

Part A: Ingredients

• Lentils/Liquid: 1.5 cups Red Lentils (rinsed), 4 cups Vegetable Stock or Water.
• Base/Spice: 2 Tbsp Niter Kibbeh (spiced clarified butter) or Ghee/Oil, 2 large Red Onions (finely puréed or minced), 4 cloves Garlic (minced), 1 Tbsp Ginger (grated).
• Berbere: 3 Tbsp Berbere Spice Blend (crucial ingredient), 1 Tbsp Tomato Paste.
• Acid: 1 tsp Salt, 1/2 tsp Black Pepper, 1 Tbsp Wine/Cider Vinegar.
• Serve: Injera (sourdough flatbread).

Part B: Instructions

Step 1: Sauté the Onion Base

1. In a large pot or Dutch oven, heat the Niter Kibbeh (or ghee/oil) over medium-low heat.
2. Add the finely puréed or minced onions. Cook slowly for 15–20 minutes, stirring frequently, until the onions are completely broken down, soft, and deep golden (this patience is essential).
3. Add the minced garlic and grated ginger and cook for 3 minutes.

Step 2: Bloom the Berbere

1. Stir the Berbere Spice Blend and tomato paste into the onion mixture. Cook for 3-5 minutes, allowing the spices to toast and the oil to turn deep red.

Step 3: Simmer the Lentils

1. Add the rinsed red lentils and the stock/water to the pot. Bring the mixture to a boil.
2. Reduce the heat to low, cover, and simmer for 30–40 minutes, or until the lentils are completely soft and have broken down, naturally thickening the stew. Stir occasionally to prevent sticking.

Step 4: Finish and Serve

• Stir in the salt, pepper, and vinegar. The vinegar provides a necessary tanginess to balance the richness.
• The Misir Wot should be thick and homogeneous.
• Serve piping hot, spooned onto large pieces of Injera (the traditional spongy sourdough bread) for soaking up the sauce.