These Ethiopian lentils are flavorful, filling and easy to make. Also called misir wat, these spicy red lentils are vegan and high protein!
Prep time: PT5M
Cook time: PT50M
Total time: PT55M
Rating
4.89 stars (9 reviews)
Keywords
ethiopian, misir wat, red lentils
Ingredients
3 tablespoons olive oil*
1 medium yellow onion
3 cloves of garlic
1 tomato (, chopped)
2 tablespoons tomato paste
2 tablespoons berbere
1 cup red lentils
2 cups vegetable broth
1/4 - 1/2 cup water
Sea salt to taste
Categories
Entree
Cuisine
Ethiopian
Steps
Heat 2 tablespoons of oil in a large pot over medium heat. Add the onions and cook for 5 - 6 minutes until softened. Add the garlic, tomatoes, tomato paste, and 1 tablespoon of berebe. Mix together and cook another minute or so.
Add the red lentils, vegetable broth, 1/4 cup of water, and a pinch of salt. Bring to a boil and reduce to simmer. Cook for 35 - 40 minutes until the lentils are soft and tender.
Remove the lentils from the heat and stir in the remaining 1 tablespoon of oil, berebe, and if it's too thick a bit more water. Taste and add more salt if needed.
Serve immediately with your choice of flatbread.**
Nutitrion
Serving Size: 0.74 cup
Calories: 284 kcal
Carbohydrates: 35 g
Protein: 13 g
Fat: 11 g
Saturated Fat: 2 g
Sodium: 541 mg
Sugar: 5 g
Reviews
Katie on 2025-09-07 (5 stars): Beautiful thank you. I added spinach and serve with roasted cauliflower 😋
Tess O'Brien on 2025-07-15 (5 stars): Loved the recipe. I added spinach and peas for more texture. Recipe can get spicy depending on the berbere spice blend. If spicy, adding heavy/coconut cream helps with taming the heat.
Katie on 2024-10-13 (5 stars): Second time making this. Perfect quick, comforting and healthy recipe for the changing UK seasons. Thanks so much 🙏
CT on 2024-07-18 (4 stars): Tastes as good as that from Ethiopian restaurants. It definitely took me longer than 5 min to prep; more like 15. I covered the pot when simmering; I can’t really imagine cooking dried beans without covering. With that modification, the miser was was the appropriate consistency, so I would recommend doing that. I doubled the recipe and am freezeing a portion; I have every reason to think they will freeze and reheat well.
Kaya on 2024-04-14 (5 stars): I made this tonight for dinner, exactly to recipe. The berbere spice blend I use is from 'My Spice Sage'. For a simple recipe the result is lovely! My husband had 3 helpings. I added a small handful of chopped cilantro for garnish, and served with garlic/cucumber yoghurt sauce and some teff flatbreads (not injera). Excellent, easy recipe.
Rich B on 2024-04-02 (5 stars): Followed the recipe exactly, it was just incredible. Wouldn't change a thing.
Deanna on 2024-03-23 (5 stars): Excellent! I made this the other day and my husband wanted it everyday after! Luckily all I need to make more is a tomato and an onion, so I’ll be making it again tonight! The reason I made it the first time, was because we had a bunch of leftover injera from an Ethiopian event, but sadly that is gone now. Hopefully naan will be an okay substitute! Thank you!
Heather on 2024-01-28 (5 stars): This tastes almost exactly like it does in restaurant. My partner said, "I think that's the best thing you've ever made." Thank you!
Michelle Frasier on 2023-10-25 (5 stars): Excellent taste like the real thing from the Ethiopian restaurant. Lots of flavor
