Misir Wot Bowl

Online recipe · as published / commonly shared

6 servings · Prep 10 min · Cook 55 min · Total 1 hr 5 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Ethiopian red lentil stew with berbere spice and niter kibbeh (spiced butter).

Melt 3 tablespoons of the niter kibbeh in a medium stock pot:

4 tablespoons niter kibbeh, divided

Add the onions and cook over medium-high heat for 8-10 minutes until golden brown:

1 large yellow onion, very finely diced

Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere:

3 cloves garlic, finely minced

1 Roma tomato, very finely chopped

3 tablespoons tomato paste

2 tablespoons bebere, divided

For the berbere, the card recommends:

Homemade Berbere (strongly recommended)

Cook for 5-7 minutes. Reduce the heat if needed to prevent burning. Add the lentils, broth and salt:

1 cup red lentils, rinsed

2 1/2 cups quality chicken broth

1 teaspoon salt

Bring it to a boil, then reduce the heat to low and cover. Simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft. Stir in the remaining tablespoon of niter kibbeh and berbere. Simmer for a couple more minutes. Add salt to taste. Serve with Ethiopian injera.

Citations

The Daring Gourmet · Misir Wat (Ethiopian Spiced Red Lentils): https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/
YouTube: https://www.youtube.com/results?search_query=Misir+Wot+Bowl
web writeups: https://www.google.com/search?q=Misir+Wot+Bowl+recipe

Cookbook ancestor

Affiliate: buy the book

Reference: Exotic Ethiopian Cooking by Daniel J. Mesfin (1987). Publisher: Ethiopian Cookbook Enterprises, 1990 edition, paperback, ISBN 978-0961634513.

We put this together for personal use. See the citations. This is not a cookbook reprint.