Dinner

Vegan Ethiopian Red Lentils (Misir Wat) Recipe

Name: Vegan Ethiopian Red Lentils (Misir Wat) Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Ethiopian
Ingredients: 3 tablespoons olive oil, divided; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 tomato, chopped; 2 tablespoons tomato paste; 2 tablespoons berbere spice blend, divided; 1 cup red lentils, rinsed; 2 cups vegetable broth; 1/4 – 1/2 cup water; Sea salt, to taste

ByCharlotte Montgomery December 25, 2025December 25, 2025

Jump to Recipe

Introduction

Vegan Ethiopian Red Lentils, also known as Misir Wat, is a flavorful, comforting dish packed with spices and tender lentils. This classic Ethiopian stew is perfect for a hearty meal and pairs beautifully with flatbread.

Two white deep plates sit on a white marbled surface, each plate has four parts. One part is a bright orange lentil stew with a thick, slightly chunky texture. Next to it is a rolled yellow crepe with a slightly porous surface, placed on the right side of the plate. On the left side is a portion of cooked spinach leaves, dark green with a shiny, soft texture and thin white garlic slices scattered on top. Above the spinach, there is a heap of vibrant purple pickled cabbage, finely shredded and moist. Around the plates, there are small bowls with orange lentils and red powder, some loose lentils scattered on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil*
1 medium yellow onion
3 cloves of garlic
1 tomato, chopped
2 tablespoons tomato paste
2 tablespoons berbere
1 cup red lentils
2 cups vegetable broth
1/4 – 1/2 cup water
Sea salt to taste

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and cook for 5 to 6 minutes until softened. Stir in minced garlic, chopped tomato, tomato paste, and 1 tablespoon of berbere. Mix well and cook for another minute.
Step 2: Add the red lentils, vegetable broth, 1/4 cup of water, and a pinch of sea salt. Bring to a boil, then reduce the heat and simmer gently for 35 to 40 minutes, until the lentils are soft and tender.
Step 3: Remove the pot from heat. Stir in the remaining 1 tablespoon of olive oil and 1 tablespoon of berbere. If the stew is too thick, add a bit more water until you reach your desired consistency. Taste and adjust salt if needed.
Step 4: Serve the lentils immediately alongside your favorite flatbread for an authentic experience.

Tips & Variations

For a deeper flavor, toast the berbere spices lightly before adding them to the pot.
If you prefer a milder stew, reduce the berbere quantity or substitute with smoked paprika.
Use red lentils for their quick cooking time and creamy texture, but you can experiment with brown lentils if preferred (adjust cooking time accordingly).
Serve with traditional injera flatbread or warm pita for an easy alternative.

Storage

Store leftover Misir Wat in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the texture if it has thickened.

How to Serve

A close-up image showing a woman's hand dipping a curled beige crispy chip into a thick, chunky orange sauce inside a white bowl. The sauce has a slightly glossy texture with visible bits giving it a hearty look. In the background, blurred purple shredded cabbage and dark green leaves add a splash of color. The white bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish without berbere spice?

While berbere is key to the authentic Ethiopian flavor, you can substitute it with a mix of chili powder, paprika, cumin, and coriander if you don’t have it on hand.