Ethiopian cuisine is known for its vibrant flavors and vegetarian-friendly options. One of the most beloved dishes is Misir Wat, a hearty and comforting red lentil stew. This recipe brings the authentic taste of Misir Wat to your kitchen with the convenience of an Instant Pot, making it a perfect weeknight meal.
Misir wot (also known as misr wat) is a mainstay on menus at Ethiopian and Eritrean restaurants, particularly as part of the veggie combo. I love it because it’s similar to Indian dal recipes. Oh mercy! I just made this tonight and I don’t know if I’ve ever had a better tasting Misir Wot anywhere! That was delicious!
This Ethiopian Lentil Stew recipe, also known as Misir Wot, makes for an irresistible vegetarian meal. Made with red lentils cooked to creamy perfection and enhanced by the bright, warming flavors of Berbere spice mix, this is a simple and delicious recipe that can be part of a healthy weeknight meal.
This misr wat recipe is a streamlined and quick version that can be made in the Instant Pot or on the stovetop. This recipe of Ethiopian Red Lentil comes together so quickly in the Instant Pot. It takes less than 30 minutes to put this spicy dish on the table. Traditionally it should be eaten with injera but since I don’t know how to make it and I didn’t even have the ingredients for it, I just ate it with some rice.
Instant Pot Ethiopian Lentils | Misir Wot
Key Ingredients and Their Significance
The two main ingredients for this delicious dish are red lentils, also known as masoor daal in India, and the Berbere spice mix.
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Red Lentils
Red lentils (masoor dal in hindi) - these little pinkish-orange lentils are quick to cook. They become deliciously creamy in no time. Also there is no need to soak them before cooking. Use red lentils (also called pink lentils, Egyptian lentils, or masoor dal). Split red lentils work perfectly, or use whole red lentils (pressure cook 15-20 minutes for whole). You don’t need to soak them since they cook fast, but rinse them well.
Berbere Spice
Berbere spice is an aromatic spice blend made with roasted and ground spices. You can use either homemade or store-bought. Berbere seasoning blend can be tricky to find. If you can't find Berbere, paprika (preferably smoked Spanish paprika) will give you a similar color in the final dish, though much less of a complex flavor. I wouldn't use an American chili powder blend, because the flavor profile is wrong. (It would make good Tex-Mex red lentil tacos though.
🌶️ Berbere: Berbere (pronounced bare-bare-eh) is a spicy chili pepper blend essential to Ethiopian cooking that gives this misir wot recipe intense flavor and spice. Similar to garam masala but much spicier! The spiciness varies by brand - Penzey’s is quite hot while Silk Road is milder.
Most Ethiopian recipes are traditionally made with a unique spice blend called Berbere seasoning. With the bold and fresh flavors, I was thrilled to have the spice blend handy, so that I can cook spicy Ethiopian food at home in no time.
Homemade Berbere Spice Blend
Finding fresh, good-quality Berbere can be a challenge, so I decided to try my own homemade version. I was pleasantly surprised with the outcome. The spices I used - cayenne pepper, paprika, fenugreek seeds, dried ginger, coriander, cloves, etc - were already stocked in my pantry.
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It is very easy to replicate the flavor of a berbere blend using garam masala by adding a few additional spices. Here's how I make it at home in 10 minutes (makes ½ cup) with my spice grinder. Berbere: This unique Ethiopian spice blend is a combination of warm whole spices like cumin, cardamom, coriander, fenugreek, garlic, cloves, turmeric, ginger root, black pepper, salt, paprika, cinnamon and dried red chiles.
Other Key Ingredients
- 🧅 Onions: Traditional misir wat uses shallots, but red or yellow onions work great. Traditionally, the shallots are sautéed without fat until they become paste-like, but I sauté them in niter kibbeh or ghee instead. On the stovetop, cook until deep golden brown.
- 🧈 Niter Kibbeh: This spiced clarified butter is like ghee but simmered with aromatics for extra flavor. You can substitute ghee for simplicity, but niter kibbeh adds an authentic dimension.
A disclaimer here before I share the recipe, this is my quick and EASY version of the Ethiopian Misir Wot or Wat. I use oil or ghee to make this recipe instead of the traditional Niter Kibbeh which is the Ethiopian spiced clarified butter. If you have Niter Kibbeh on hand, feel free to use it instead of oil or ghee in this recipe.
Instant Pot Instructions
This recipe is very similar to my Instant Pot Lentil Curry. This is a simple, every day recipe that does not need any complicated ingredients. Most of them are pantry staples. Though traditionally this recipe is made on the stove, I love using my Instant Pot. Because it makes cooking lentils quick and easy. Misir Wot can easily be made on the stove top. But if you have an Instant Pot, then the whole recipe takes less than 10 minutes of hands on time.
Step-by-Step Guide
- Sauté Aromatics: Melt the butter in an Instant Pot set to Sauté mode (or in a stovetop PC over medium heat). Add the onion and garlic, then sprinkle with ½ teaspoon fine sea salt. Sauté until the onion softens and turns translucent, about 5 minutes.
- Combine Ingredients: Stir in the lentils, 2 cups of broth or water, and ½ teaspoon fine sea salt if using homemade broth or water. Scrape the bottom of the pot with a flat-edged wooden spoon to loosen any bits of onion that stuck to the pot.
- Pressure Cook: Lock the lid and cook at high pressure for 10 minutes ("Manual" or "Pressure Cook" mode in an Instant Pot), for both electric and stovetop PCs.
- Release Pressure: Do a 10 minute natural release of pressure or a full natural release. Open the pressure cooker lid (away from you - the steam is hot).
- Serve: Open the Instant Pot and stir the Ethiopian lentils. Garnish with cilantro, if using.
Detailed Instant Pot Method
Heat Instant Pot on 'Sauté' mode. Add oil, onions, ginger, garlic and green chilies, cook till onions are translucent, about 3~4 minutes.Add 2 cups of water*, tomato puree, Berbere spice, lentils and salt. Mix well. Turn off the Sauté mode and turn the IP on manual/ pressure cook mode. Cook for 6 minutes with the venting knob in sealing position. Once the timer goes off, natural pressure release for 10 minutes and quick release the remainder. Open the lid and mix well to combine. If the mixture looks too thick, add ¼~½ cup of water and simmer till heated through. Stir in lemon juice and mix well. Serve hot!!
Stovetop Instructions
Misir Wot can easily be made on the stove top. Simmer the lentils in 3 cups of water, stirring often and adding water as needed, until the lentils are cooked through to your liking and the mixture is a thick stew, about 30 minutes.
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Step-by-Step Guide
- Sauté Aromatics: In a medium heavy-bottomed saucepan, heat niter kibbeh over medium heat. Add onions, garlic and ginger. Stir for a few minutes till onions begin to turn golden. Lower the temperature to medium-low and saute till onion mixture is a deep golden brown, stirring frequently. It may take 15 to 20 minutes or longer for the onions to become nicely browned. Make sure they don't burn, and deglaze as needed.
- Combine Ingredients: Stir in berbere and salt, and saute for about 30 seconds to 1 minute. Stir in tomato paste and lentils. Saute for 1 to 2 minutes, deglazing with water if needed.
- Simmer: Add 3 cups of water and simmer covered, stirring occasionally, until the lentils are cooked to your liking and the stew has thickened, about 30 minutes.
Detailed Stovetop Method
Heat oil in a medium saucepan on medium heat. Add onions, ginger, garlic and green chilies, cook till onions are translucent, about 3~4 minutes.Add water, tomato puree, Berbere spice, lentils and salt, bring the mixture to a boil. Lower the heat and simmer covered until lentils are cooked through, tender and creamy, this will take about 15~20 minutes.Season with salt and lemon juice. Leftovers taste great the next day. Store in an airtight container in the fridge for up to 3 days.
Tips and Variations
Here are some tips and variations to help you customize your Misir Wat:
- Vegetarian Version: Use vegetable broth instead of the chicken broth.
- Spice Level: Depending on the spiciness of the berbere spice blend used, you can use more green chilies to make the stew spicy.
- Consistency: Some readers like the misir wat to be thicker and more chewy so they use less water (2 cups) and release the pressure after 5 minutes. After pressure cooking, if your stew looks very thick, add ½-1 cup water (or more) to loosen them.
- Salt: Salt your lentil water! "Salt toughens beans" is a myth.
- Berbere: If unsure about the spice level, start by adding 1 tablespoon berbere. After pressure cooking, taste, add more (if desired) and simmer for 1-2 minutes. To make it mild, you can follow the recipe for berbere seasoning in the recipe card and skip the cayenne.
Serving Suggestions
Traditionally mesir wot is served with injera, a traditional Ethiopian flatbread. But if you don't have injera, then it is great to serve over plain rice as well. My kids ate it with roti as well. So, this is a hearty and delicious side dish that can be served with any meal.
Ethiopian food is traditionally served with Injera, a sourdough bread made from fermented teff flour, and that's too much work for a non-baker like me. Injera has the flavor of sourdough bread or South Indian dosa but is much more sour.
Serve hot with your favorite vegetarian Ethiopian dishes. In the below photo, I served sourdough injera with (anti-clockwise from top) zigni wat (I used plant based ground beef), mesir wat and gomen wat.
During the week, I love to keep it clean and simple. I pair it with couscous, rice, quinoa, or a slice of sourdough bread, along with a garden salad lightly dressed with lemon vinaigrette.
Storage Instructions
Leftovers taste great the next day. Store in an airtight container in the fridge for up to 3 days. These lentils will last in the refrigerator for a few days, and freeze for up to 6 months. The flavors actually improve the next day, so I like to make it ahead!
