Ethiopian Misir Wot (Spiced Red Lentil Stew with Berbere)

Other Fast With Oil Published January 16, 2026

Misir wot is Ethiopia's definitive fasting dish — fiery red lentils stewed in a sauce built on berbere spice and caramelized onions. Ethiopian Orthodox Christians fast more days per year than any other tradition (over 200 days for the devout), and their fasting cuisine is not an afterthought. It is some of the most flavorful food on the planet. Misir wot is eaten year-round, scooped up with injera bread, and it is one of the best arguments that fasting food needs no apology.

The onions must be cooked low and slow until they are practically a paste. Do not skip this.

FASTING LEVEL: Fast With Oil
SERVINGS: 4-6
TIME: 50 minutes

INGREDIENTS

- 1.5 cups red lentils, rinsed
- 3 tablespoons vegetable oil
- 3 large red onions, very finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons berbere spice blend (see notes)
- 2 tablespoons tomato paste
- 3.5 cups water
- Salt to taste
- Injera, flatbread, or rice to serve

METHOD

1. Heat oil in a large heavy pot over medium heat. Add the onions and cook for 15-20 minutes, stirring regularly, until they are deeply browned and have reduced to about a third of their original volume. They should be soft and jammy, not crispy. This is the foundation of the dish — do not rush it.

2. Add garlic and ginger. Cook for 2 minutes.

3. Add the berbere spice and tomato paste. Stir constantly for 2-3 minutes. The spices should darken slightly and become intensely aromatic. If the mixture sticks, add a splash of water.

4. Add the lentils and water. Stir well, scraping up any browned bits from the bottom of the pot.

5. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, stirring frequently to prevent sticking, until the lentils have completely broken down into a thick, porridge-like stew. Add more water if needed — it should be thick but not dry.

6. Season with salt. Serve on a plate lined with injera, or over rice, or with any flatbread.

NOTES

- Berbere is a complex Ethiopian spice blend containing chili peppers, fenugreek, coriander, cardamom, black pepper, cinnamon, and more. It is widely available online and at specialty stores. If you cannot find it, combine: 2 tablespoons paprika, 1 teaspoon cayenne, 1/2 teaspoon each of coriander, fenugreek, cardamom, black pepper, and cinnamon.
- No oil is added to the onions at the start in some traditional recipes — the onions are dry-sauteed in a non-stick pan. This makes it naturally strict-day compatible.
- Misir wot tastes better the next day. Make a large batch.
- Other Ethiopian fasting dishes (called "yetsom" dishes) include shiro wot (chickpea flour stew) and gomen (collard greens).