Misir wot (Ethiopian lentil stew)
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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.
Ingredients
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
1
Begin by making the niter kibbeh. Place the butter in a saucepan along with the rest of the ingredients and simmer over a very low heat for about 20 minutes. The butter solids should be starting to caramelise into a beurre noisette but be careful not to cook too long, or it will burn
- 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
2
Line a sieve with a piece of muslin or coffee filter and strain the butter into a bowl
3
To make the stew, add 4 tbsp of the niter kibbeh to a medium pan and add the onions and garlic. Cook over a medium-low heat until softened
- 1 large onion , diced
- 2 garlic cloves , sliced
4
Add the berbere and tomato purée and cook out for a further minute. Add the chopped tomatoes and cook down for 8 minutes until the tomatoes start to break down a little. Keep stirring to avoid them sticking to the bottom of the pan
- 1 tbsp of tomato purée
- 5 plum tomatoes , chopped
5
Rinse the lentils, then add them to the stew along with 500ml stock. Simmer for 30 minutes, stirring occasionally
- 250g of red lentils
- 500ml of vegetable stock
6
Serve the misir wot with extra niter kibbeh drizzled over the top
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Misir wot (Ethiopian lentil stew)
