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–+ servings
Photo shows Misir Wat served on Injera
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5 from 1 vote

Misir Wat

This spicy Ethiopian lentil dish is easy to prepare and complements the sour injera and other Ethiopian stews nicely.
Prep Time15 minutes
Active Time55 minutes
Total Time1 hour 10 minutes
Course: Stew
Cuisine: Ethiopian, Gluten Free
Keyword: Ethiopian, lentils, stew
Yield: 6 servings
Calories: 224kcal
Author: 2 Cooks in the Kitchen

Materials

  • 4 Tbls Niter Kibbeh
  • 1 Onion diced
  • 5 Cloves Garlic chopped
  • 1 Tomato chopped
  • 3 Tbls Tomato Paste
  • 1 to 2 Tbls Berbere
  • 1 Cup Red Lentils
  • 2 1/2 Cups Chicken Broth
  • 1 tsp Salt

Instructions

  • Heat the niter kibbeh in a stockpot over medium heat. Add the onions and cook for 10 minutes.
  • Add the garlic, tomato paste, tomato and berbere. Stir well and cook together for 5 minutes.
  • Add the lentils, broth and salt, increase the heat and bring to a boil then reduce the heat and let simmer for 40 minutes.
  • Serve with injera and other Ethiopian stews.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Notes

This recipe can be made vegetarian by substituting vegetable broth for the chicken broth.

Nutrition

Calories: 224kcal | Carbohydrates: 24g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 895mg | Potassium: 471mg | Fiber: 10g | Sugar: 3g | Vitamin A: 314IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 3mg