- Main
- Beans & lentils
- African
- Make-ahead
- Stovetop
Ingredients
For the misir wot
- 3 tbsp
niter kibbeh (Ethiopian spiced butter) or unsalted butter
- 2 tbsp
vegetable oil
- 2
large red onions, very finely chopped
- 4 cloves
garlic, minced
- 1 tbsp
fresh ginger, grated
- 3 tbsp
berbere spice blend
- 2 tbsp
tomato paste
- 1 1/2 cups
red lentils, rinsed until the water runs clear
- 4 cups
water or vegetable broth
- 1 1/2 tsp
salt, plus more to taste
For the timatim salata
- 3
ripe tomatoes, seeded and diced
- 1/2
small red onion, finely diced
- 1
jalapeño, seeded and thinly sliced
- 2 tbsp
olive oil
- 2 tbsp
lemon juice, freshly squeezed
- 2 tbsp
fresh parsley or cilantro, chopped
salt, to taste
To serve
- 4 pieces
injera or flatbread (pita or naan), warmed
- Vegetarian
Not checked: niter kibbeh (Ethiopian spiced butter) or unsalted butter, berbere spice blend, water or vegetable broth, fresh parsley or cilantro, injera or flatbread (pita or naan).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the chopped red onions in a wide, heavy pot over medium heat with no fat at all. Cook, stirring often, until they collapse, give up their water and start to look dry and jammy, 10 to 12 minutes. This dry-cooking step is what gives the stew its body, so don't rush it.
12 min
- 2 large red onions
- Step 2
Add the niter kibbeh and vegetable oil and stir until melted and the onions are coated. Cook 5 minutes more, stirring, until the onions are soft and golden.
5 min
- 3 tbsp niter kibbeh (Ethiopian spiced butter) or unsalted butter
- 2 tbsp vegetable oil
- Step 3
Stir in the garlic and ginger and cook 1 minute until fragrant. Add the berbere and tomato paste and cook, stirring constantly, for 2 minutes, until the paste darkens and smells toasty. Keep the heat moderate so the spices don't scorch.
3 min
- 4 cloves garlic
- 1 tbsp fresh ginger
- 3 tbsp berbere spice blend
- 2 tbsp tomato paste
- Step 4
Add the rinsed lentils and stir to coat. Pour in the water or broth and add the salt. Bring to a boil, then turn the heat to low.
5 min
- 1 1/2 cups red lentils
- 4 cups water or vegetable broth
- 1 1/2 tsp salt
- Step 5
Simmer uncovered, stirring every 5 minutes or so and scraping the bottom, until the lentils have broken down completely and the stew is thick enough to hold a spoon's trail, 25 to 30 minutes. Add a splash of water if it gets too thick before the lentils are soft. Taste and add more salt.
28 min, hands-off
- Step 6
While the stew simmers, make the salad: toss the tomatoes, red onion, jalapeño, olive oil, lemon juice, parsley and a good pinch of salt in a bowl. Let it sit at room temperature until serving.
10 min
- 3 ripe tomatoes
- 1/2 small red onion
- 1 jalapeño
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp fresh parsley or cilantro
- salt
- Step 7
Warm the flatbread in a dry skillet or wrapped in foil in a 300°F oven for 5 minutes. Spoon the misir wot into bowls or onto a platter, pile the tomato salad alongside, and serve with the bread for scooping.
5 min · 300°F
- 4 pieces injera or flatbread (pita or naan)
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026