MedcipeMedcipe

Ethiopian-Style Misir Wot (Red Lentil & Berbere Stew)

A warming Ethiopian-spiced red lentil stew simmered with berbere, tomatoes, and greens—fiber-rich and naturally low in sodium.

Ingredients

  • 1.5 cups dried red lentils rinsed
  • 1 tbsp extra-virgin olive oil
  • 1 large yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp berbere spice blend salt-free or low-sodium
  • 1 tsp ground turmeric
  • 2 cups crushed tomatoes no salt added
  • 4 cups vegetable broth low-sodium
  • 2 cups collard greens or spinach chopped
  • 1 tbsp fresh lemon juice to finish

Instructions

  1. Heat olive oil in a large pot over medium heat; add onion and cook 6-8 minutes until soft and golden.
  2. Stir in garlic and ginger; cook 1 minute until fragrant.
  3. Add berbere and turmeric; toast 30 seconds, then stir in crushed tomatoes and cook 3 minutes.
  4. Pour in broth and lentils; bring to a boil, then reduce heat and simmer uncovered 20-25 minutes, stirring occasionally, until lentils are tender and the stew has thickened.
  5. Stir in greens and cook 3-4 minutes until wilted. Finish with lemon juice and serve warm.