Misir Wat (Spicy Red Lentil Stew)

Misir wat — red lentils simmered with berbere, garlic, and ginger — is one of the first dishes Ethiopian children learn to cook and one of the first their families reach for at dinner. Alongside shiro wat, it is the backbone of the beyaynetu platter and of the country’s rich vegetarian tradition, and during fasting seasons it feeds whole households. It is also one of the easiest Ethiopian stews to master, which makes it the perfect place to start.

Rusty-red comfort, spooned over spongy injera

The lentils cook down until they are soft but still hold a hint of shape, suspended in a thick, rusty-red sauce that is equal parts warming and bright. Berbere brings the heat and depth, ginger and garlic keep it lively, and the niter kibbeh gives it a round, buttery finish. Spoon it over injera, fold a rolled piece for scooping, or just eat it with a spoon when no one is watching. It is simple, fast, and endlessly satisfying — the dish that proves great Ethiopian food does not need meat.

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