Ye’akilt Misir Wat

Nutrition · per serving

Steps

1. 1

   Prepare the onion, garlic, ginger, carrots, lentils, cilantro, and lemon. Rinse the lentils thoroughly and pick out any debris.

   1 medium yellow onion, finely diced3 cloves garlic, minced1 tablespoon fresh ginger, finely grated2 medium carrots, peeled and diced1 cup black lentils, rinsed and picked over2 tablespoons fresh cilantro, chopped1 medium lemon, cut into wedges
2. 2

   Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened but not browned.

   2 tablespoons olive oil1 medium yellow onion, finely diced
3. 3

   Add the garlic, ginger, and carrots. Cook for 2 minutes, stirring, until fragrant.

   3 cloves garlic, minced1 tablespoon fresh ginger, finely grated2 medium carrots, peeled and diced
4. 4

   Stir in the berbere, cumin, and salt. Toast for 30 seconds, keeping the heat moderate so the spices do not scorch.

   2 tablespoons berbere spice blend1 teaspoon ground cumin1 teaspoon kosher salt, plus more to taste
5. 5

   Add the black lentils, diced tomatoes, and broth. Scrape the bottom of the pot, then bring to a boil.

   1 cup black lentils, rinsed and picked over1 can, 14.5 ounces diced tomatoes, with juices4 cups vegetable broth or water
6. 6

   Reduce the heat to low, partially cover, and simmer for 25 minutes, stirring every 5 minutes. The lentils are done when tender but still holding their shape, and the stew is thick enough to mound slightly on a spoon. Add a splash of water if it becomes too thick before the lentils are tender.

7. 7

   Remove from the heat and stir in the cilantro. Taste and adjust the salt. Serve hot with lemon wedges for squeezing over each portion.

   2 tablespoons fresh cilantro, chopped1 medium lemon, cut into wedges

Origin & History

Misir wat is a classic Ethiopian lentil stew traditionally made with split red lentils and berbere. This variation uses firm black lentils, which retain their shape while absorbing the characteristic warm, chile-based spice blend. It is commonly served with injera, Ethiopia’s naturally fermented flatbread.