Ethiopian
Ethiopian Misir Wat
A rich vegan red lentil stew with berbere, onion, garlic, and oil or vegan spiced butter instead of niter kibbeh.
Prep12 min
Cook35 min
Total47 min
Serves4
The good part
This vegan misir wat uses oil or vegan spiced butter in place of niter kibbeh, keeping the stew rich, aromatic, and fully vegan.
Vegan swap
Use oil or vegan spiced butter instead of niter kibbeh. Berbere, onion, garlic, and ginger carry the deep flavor.
Serving ideas
Serve with injera if vegan, rice, flatbread, sauteed cabbage, or cucumber salad.
Gather
Ingredients
- 2 tablespoons oil or vegan spiced butter
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons berbere spice
- 2 tablespoons tomato paste
- 1 1/2 cups red lentils, rinsed
- 4 cups vegetable broth
- Lemon juice and salt
Make
Method
- 01Cook onion in oil until soft and deeply golden.
- 02Add garlic, ginger, and berbere, stirring until fragrant.
- 03Stir in tomato paste, red lentils, broth, and salt.
- 04Simmer until the lentils break down into a thick stew.
- 05Finish with lemon juice and adjust seasoning.
Keep cooking
Swaps, storage, and useful next steps.
Estimated nutrition varies by ingredients and brands used.