Misir Wot Bowl

trace: Misir Wot Bowl

Last updated Oct 12, 2026. We re-ranked the weekly top 100.

ONLINE	ANCESTOR
Misir Wot Bowl #96 · dinner · ethiopian Host: Daring Gourmet · Misir Wat (Ethiopian Spiced Red Lentils) → YouTube → web writeups 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. Source: The Daring Gourmet · Misir Wat (Ethiopian Spiced Red Lentils) tags: lentil,berbere,onion · popularity: evergreen · meat: no	Yemisir Wot (Red Lentil Stew) Book: Exotic Ethiopian Cooking by Daniel J. Mesfin (1987) crumb: red lentils stewed in berbere and spiced butter Exotic Ethiopian Cooking includes “Yemisir Wot (Red Lentil Stew)”. Daniel J. Mesfin wrote it (1987). This is one of the first Ethiopian cookbooks in English. It covers wots (stews), injera and niter kibbeh (spiced butter). Differences: Popular internet misir wot cooks red lentils with onion, garlic, tomato and plenty of berbere. It cooks them in niter kibbeh (spiced butter). The ancestor is the red lentil wot in one of the first Ethiopian cookbooks in English. It is the same stew of berbere, lentils and spiced butter. The broth and tomato amounts differ.

ONLINE

ANCESTOR

Misir Wot Bowl
#96 · dinner · ethiopian
Host: Daring Gourmet · Misir Wat (Ethiopian Spiced Red Lentils) → YouTube → web writeups

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.

Source: The Daring Gourmet · Misir Wat (Ethiopian Spiced Red Lentils)

tags: lentil,berbere,onion · popularity: evergreen · meat: no

Yemisir Wot (Red Lentil Stew)
Book: Exotic Ethiopian Cooking by Daniel J. Mesfin (1987)

crumb: red lentils stewed in berbere and spiced butter

Exotic Ethiopian Cooking includes “Yemisir Wot (Red Lentil Stew)”. Daniel J. Mesfin wrote it (1987). This is one of the first Ethiopian cookbooks in English. It covers wots (stews), injera and niter kibbeh (spiced butter).

Differences:

Popular internet misir wot cooks red lentils with onion, garlic, tomato and plenty of berbere. It cooks them in niter kibbeh (spiced butter). The ancestor is the red lentil wot in one of the first Ethiopian cookbooks in English. It is the same stew of berbere, lentils and spiced butter. The broth and tomato amounts differ.

Match: Somewhat close

Online recipe

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

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: https://www.amazon.com/dp/0961634510?tag=recipeancesto-20
- 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.

Trace receipt

Dish: Misir Wot Bowl
Match: Somewhat close
Ancestor: Yemisir Wot (Red Lentil Stew)
Source: Exotic Ethiopian Cooking by Daniel J. Mesfin (1987)
Differences: Popular internet misir wot cooks red lentils with onion, garlic, tomato and plenty of berbere. It cooks them in niter kibbeh (spiced butter). The ancestor is the red lentil wot in one of the first Ethiopian cookbooks in English. It is the same stew of berbere, lentils and spiced butter. The broth and tomato amounts differ.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: 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)
Date: Sep 2026

Source: what this book is
Exotic Ethiopian Cooking by Daniel J. Mesfin (1987).
This is one of the first Ethiopian cookbooks in English. It covers wots (stews), injera and niter kibbeh (spiced butter).

Affiliate: buy the book

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

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Misir Wot Bowl

Online recipe

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Related

Same meal (dinner)

Same cuisine (ethiopian)

Same book (Exotic Ethiopian Cooking)