Description
This Vegan Ethiopian Red Lentils (Misir Wat) is a hearty and flavorful dish featuring tender red lentils simmered in a spicy, aromatic berbere tomato sauce. It’s a traditional Ethiopian recipe that’s entirely plant-based, making it perfect for vegan and vegetarian diets. The dish is rich in spices, savory tomato, and garlic, delivering a warm, comforting meal that pairs wonderfully with flatbread.
Ingredients
Scale
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
Instructions
- Sauté Aromatics: 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 they become soft and translucent, stirring occasionally to avoid burning. Add the minced garlic, chopped tomato, tomato paste, and 1 tablespoon of berbere spice. Stir everything together and cook for another minute to allow the spices and tomato paste to release their flavors.
- Simmer Lentils: Add the rinsed red lentils, vegetable broth, 1/4 cup of water, and a pinch of sea salt to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for 35 to 40 minutes, stirring occasionally, until the lentils are soft and tender, adding more water if necessary to keep the consistency saucy but not watery.
- Final Seasoning: Remove the pot from heat. Stir in the remaining 1 tablespoon of olive oil and the remaining 1 tablespoon of berbere spice. Adjust the consistency by adding more water if the stew feels too thick. Taste and add additional salt as needed to balance the flavors.
- Serve: Serve the Misir Wat immediately, ideally accompanied by your favorite flatbread or injera to scoop up the lentils and enjoy an authentic Ethiopian experience.
Notes
- Adjust the amount of water depending on how thick or soupy you prefer the lentils.
- Berbere spice is key to the traditional flavor; if unavailable, a mix of chili powder, paprika, fenugreek, and cinnamon can be used.
- For a smokier flavor, consider adding a smoked paprika or a small amount of smoked chili.
- Leftovers keep well refrigerated for up to 4 days and can be gently reheated with a splash of water.
- This dish is naturally gluten-free and vegan.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Ethiopian
Keywords: Ethiopian red lentils, Misir Wat, vegan stew, berbere spice, traditional Ethiopian recipe, plant-based lentils
