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Flavorful Berbere-Spiced Red Lentil Misir Wot Recipe with Injera and Yogurt

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A hearty and authentic Ethiopian red lentil stew spiced with berbere, served with traditional injera and cooling yogurt. This easy recipe delivers rich, layered flavors perfect for a comforting meal.

Ingredients

Scale
  • 1 cup (200 g) red lentils, rinsed well
  • 2 tablespoons berbere spice blend
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (optional but recommended)
  • 2 tablespoons tomato paste
  • 3 cups (720 ml) vegetable broth
  • 2 tablespoons olive oil
  • Salt to taste (about 1 teaspoon)
  • Freshly ground black pepper, a pinch
  • Injera bread (store-bought or homemade) for serving
  • 1/2 cup (120 ml) plain yogurt for serving

Instructions

  1. Rinse the red lentils under cold running water until the water runs clear. Set aside.
  2. Finely chop the onion, mince the garlic, and grate the ginger.
  3. Heat a dry sauté pan over medium heat. Add the berbere spice blend and toast for 1–2 minutes, stirring constantly until fragrant but not burnt.
  4. In a medium heavy-bottomed pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5–7 minutes until soft and translucent.
  5. Add the garlic and ginger to the pot and cook for another 1–2 minutes until aromatic.
  6. Stir in the tomato paste and toasted berbere spice, cooking for 2 minutes while stirring frequently.
  7. Add the rinsed lentils and vegetable broth to the pot. Stir to combine, scraping any browned bits from the bottom.
  8. Bring to a boil, then reduce heat to low and partially cover. Simmer gently for 25–30 minutes, stirring occasionally, until lentils are tender but not mushy and stew thickens.
  9. Season with salt and freshly ground black pepper to taste. Add a splash of broth or water if the stew is too thick.
  10. While the stew simmers, warm the injera bread in a dry skillet or wrapped in foil in the oven. Spoon yogurt into a small bowl for serving.
  11. Serve the misir wot with injera and a dollop of yogurt on the side or on top. Use pieces of injera to scoop the stew.

Notes

Toast the berbere spice to enhance flavor. Stir frequently during simmering to prevent lentils from sticking and burning. Let stew rest off heat for 5 minutes before serving to meld flavors. For dairy-free, substitute yogurt with coconut yogurt. Adjust spice level by modifying berbere amount or substituting with smoked paprika for milder heat.

Nutrition

Keywords: berbere, red lentils, misir wot, Ethiopian stew, injera, yogurt, vegetarian, vegan option, gluten-free, easy dinner

Find it online: https://twinkletaste.com/flavorful-berbere-spiced-red-lentil-misir-wot-recipe-with-injera-and-yogurt-perfect-for-easy-authentic-meals/