Misir Wat Ethiopian Lentil/Yellow Pea Stew

“Best lentil stew ever!” exclaimed CC1, with my husband quickly agreeing after they devoured my latest attempt at Misir Wat, the deeply spiced Ethiopian red lentil stew.

My inspiration comes from several memorable meals at Lalibela Ethiopian Restaurant, along with fond memories of the restaurant’s food cart lunches: lentil and yellow pea stews, sautéed green beans and carrots, and the pillowy-soft, tangy injera that tied everything together.

To develop this version, I consulted several sources—a YouTube grandma, a quick-and-simple Youtube rendition, and a more traditional written one—before arriving at a version that felt both comforting and deeply flavorful.

Ingredients

• 1½–2 cups red lentils or yellow peas (or a combination), rinsed several times
  (Can also substitute other small beans such as split mung beans.)

• 2 large onions, finely chopped

• 8–10 cloves garlic, minced

• 1-2 tbsp fresh ginger, minced

• 1–2 tbsp berbere spice blend

• 2 tsp turmeric

• 2 oz tomato paste (more is fine)

• ¼ cup canola or olive oil

• 3 cups water

• Salt and a little sugar, to taste

Instructions

1. Using a food processor, finely chop the onions. Then, without washing the bowl, process the garlic and ginger into a rough paste.

2. In a heavy pot over medium-high heat, cook the onions without any oil. Stir frequently for 15 minutes or longer, until most of the moisture evaporates and the onions become soft, fragrant, and almost paste-like. Some sticking or browning is normal.

3. Add the tomato paste and cook with the onions for 1–2 minutes.

4. Begin adding the oil a little at a time, stirring well between additions. Because the onions are properly dried out, the oil should begin pooling slightly rather than immediately absorbing into the mixture. Cook another 3–4 minutes.

5. Add the garlic and ginger paste and cook briefly until fragrant.

6. Add the turmeric and stir well for another couple of minutes.

7. Add the lentils or yellow peas and stir to coat thoroughly in the onion mixture.

8. Pour in the water or stock and bring to a boil.

9. Reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally, until the lentils break down into a thick, creamy stew. Add additional liquid if needed.

10. Stir in the berbere spice, starting with 1 teaspoon at a time and adjusting to your preferred spice level. Season with salt and a small amount of sugar to balance the flavors.

Garnish with cilantro and serve hot with injera, flatbread, or rice.