Misir wot (Ethiopian lentil stew)
This richly spiced Ethiopian lentil stew recipe, known locally as misir wot, is packed with flavour from berbere and niter kibbeh, a type of spiced butter found in Ethiopian cuisine. A delicious and simple midweek meal for spice lovers.
The star of this dish is a wonderfully spiced butter niter kibbeh, infused with garlic, ginger and spices. This recipe makes more than you'd need for the stew, but it keeps in the fridge and is very versatile – try as a filling in this East African sambusa recipe.
Ingredients
Metric
Imperial
Niter kibbeh (spiced butter)
- 250g of unsalted butter
- 1 shallot, finely diced
- 2 garlic cloves, sliced
- 1 knob of ginger, sliced
- 1 cinnamon stick
- 4 black cardamom pods, crushed
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 bay leaf
Missir wot
- 1 large onion, diced
- 2 garlic cloves, sliced
- 1 tbsp of tomato purée
- 5 plum tomatoes, chopped
- 1 tbsp of berbere
- 250g of red lentils
- 500ml of vegetable stock
Equipment
- Muslin cloth or a coffee filter
Method
- 250g of unsalted butter
- 1 shallot, finely diced
- 2 garlic cloves, sliced
- 1 knob of ginger, sliced
- 1 cinnamon stick
- 4 black cardamom pods, crushed
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 bay leaf
- 1 large onion, diced
- 2 garlic cloves, sliced
- 1 tbsp of tomato purée
- 5 plum tomatoes, chopped
- 250g of red lentils
- 500ml of vegetable stock
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