Misir Wot: Luladey Moges shares how to make this lentil stew exactly to your taste
CBC Life | Posted: December 2, 2022 8:58 PM | Last Updated: December 2, 2022
The version her auntie taught her to make, from her new cookbook Enebla: Recipes From an Ethiopian Kitchen
When it comes to making misir wot, it all comes down to your personal taste, Luladey Moges told us. “Each household makes their own version,” she said, “.... mostly based on the preferred spice level. For example I like to add three tablespoons of berbere because I love spicy food, but when I make it for my friend who is not a big fan of spice, I only use one tablespoon.” Moges said a cousin of hers uses five or six tablespoons — “she likes it overly spicy”. If that’s not you, fear not. For an even milder version of Moges' recipe, from her cookbook Enebla: Recipes From an Ethiopian Kitchen, she said to simply replace the berbere with a teaspoon of turmeric.
Misir Wot (Lentil Stew)
By Luladey Moges
Here is another simple everyday dish that everyone can put their own spin on. I learned this version from my auntie, whom I often stayed with as a child. She makes the best misir wot ever. (Shhh—don’t tell my mom I said that!)
Ingredients
- 1 cup red lentils
- 1 medium yellow onion, diced
- 3 cloves garlic, diced
- ⅔ cup vegetable oil (or olive oil)
- 3 tbsp berbere
- 1 cup water
- Salt
Preparation
Place the lentils in a medium pot and add enough water to cover them by 2 inches. Bring to a boil over medium heat. Stir and then cook until the lentils are al dente, about 5 minutes. You don’t want them fully cooked or mushy. Remove from the heat, drain, and set aside.
In a separate medium pot, place the onions, garlic, and oil and cook over medium heat until the onions and garlic are translucent and beginning to brown, about 5 minutes. Next, stir in the berbere, making sure it does not clump up. Add 1 cup of water and bring to a boil.
When the water reaches a boil, stir in the lentils. Turn down the heat to low, add salt to taste, and stir. Cover the wot (stew) and cook, stirring occasionally, until the lentils are fully cooked, 15–20 minutes.
Serve hot with injera, rice, or your favorite whole grain bread.
Note: The milder version of this dish is called misir alicha wot (mild lentil stew). Simply use 1 teaspoon of ground turmeric instead of the berbere and follow the recipe as above.
Serves 4–6.
Excerpted from Enebla: Recipes From an Ethiopian Kitchen by Luladey Moges. Copyright © 2022 by Luladey Moges. Published by TouchWood Editions. Reproduced by arrangement with the Publisher. All rights reserved.