An Ethiopian vegan dish built on whole ingredients.

Servings: 4
Active time: 35 min
Total time: 50 min

Organic sourcing

Onions and tomatoes frequently have pesticide residues, so it's worth sourcing these organic. Lentils generally have low pesticide residues, so less impact from choosing organic.

Ingredients

• 1 cup red lentils
• 2 tbsp niter kibbeh (Ethiopian spiced clarified butter)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp berbere spice blend
• 1 can (400 g) diced tomatoes
• 3 cups water
• Salt to taste
• Cilantro for garnish

Method

1. Rinse the red lentils under cold water until the water runs clear and set aside.
2. In a large pot, heat the niter kibbeh over medium heat until melted.
3. Add the chopped onion and sauté until softened and golden brown.
4. Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
5. Add the berbere spice and cook for another minute to release its aroma.
6. Pour in the diced tomatoes along with their juices and cook for 5 minutes.
7. Add the rinsed red lentils and water. Stir to combine and bring to a boil.
8. Reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender.
9. Season with salt to taste and adjust the consistency with more water if necessary.
10. Garnish with cilantro before serving.

Notes

• For a milder stew, reduce the berbere spice.
• Misir wat pairs well with injera, a traditional Ethiopian flatbread.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Ethiopian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.