Misir Wot (Ethiopian spiced lentils)

I have some other lentil recipes in my blog but

this one is the lentils I offered at an event of October 2024.

Misir Wot is Ethiopian lentil dish and usually spiced with "Berbere".

But my Misir Wot is made with original mix spices includes MDH's Rajma masala.

There are usually small amount of fenugreek, cinnamon and cloves in Rajama masala.

So it should bring the essential flavor to make Misir Wot.

Preparation(1)

You don't really have to soak red lentils but i like to soak them

so the water stays cleaner then they are boiled long in the pot.

(If you are adding dry lentils you need to add more water to boil.)

Preparation (2)

Combine all the spices in a bowl.

Misir Wot

(for at least 6 side dish portions)

1/2 to 1tsp chili flake

1tsp sweet paprika powder

1tsp turmeric

1/2 teaspoon cumin powder

1/2 tsp MDH rajma masala

1/2 teaspoon ground coriander

20g olive oil

1cup chopped onion

6g salt

3 chopped garlic

1 cm (chopped )ginger

1/2 cup water

50g tomato paste

100g fresh tomatoes

extra 10g olive oil

1cup red lentils (soaked for 1hour)

1＋1/2cup water to boil lentils

30mins at least to cook

STEP 1

Heat up 20g oil in a pot.

Sautee chopped onions with salt.

When onions are fragrant add ginger and garlic, stir fry them for a few minutes.

(This step takes about 10minutes)

STEP2

Blend sauteed onions, garlic, ginger and 100g fresh ripe tomatoes

with using a hand blender.

STEP3

Pour in extra 10g of oil in the frying pan and sautee 50g of tomato.

STEP4

When tomato paste is fragrant add all the spices and 1/2 cup of water not to burn anything.

Let it cook for about 5minutes until the floating oil turns red.

STEP5

Add strained lentils in the pot.

Stir everything for a couple of minutes.

Pour in 1.5 cup water.

STEP6

Bring it to a boil( for5 minutes ) and let it simmer for another 30minutes.

STEP7

When lentils are tender it's ready.

Misir Wot is usually served on a teff flat bread called "Injera".

Unlike Indian lentil curry ,I personally like to make this dish with minimum water so they are more scoopable with a piece of injera.

I personally simply eat this dish with basmati rice as well.

Served with beets and "Gomen".