~379 cal · 20g protein · 54g carbs · 10g fat (estimated, per serving)
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Deep red spiced lentil stew served on injera
🇪🇹 Amhara
Misir wot anchors the shared platter of Ethiopian fasting food, scooped up with spongy injera. During the many Orthodox fasting days it is cooked entirely without animal products — the version below leans on that tradition, with spiced butter as an optional richness.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 cups red lentils, rinsed
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2 large yellow onions, finely diced
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3 tbsp niter kibbeh (spiced clarified butter)
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4 cloves garlic, minced
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1 tbsp fresh ginger, grated
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3 tbsp berbere spice blend
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2 tbsp tomato paste
Instructions
1
Dry-cook the onions in a pot over medium heat, stirring, for 8–10 minutes until soft and deeply golden. This slow start is the backbone of the stew.
2
Add the niter kibbeh (or infused oil), garlic, and ginger; cook 2 minutes until fragrant.
3
Stir in the berbere and tomato paste and cook 2 minutes to toast the spices — add a splash of water if it sticks.
4
Add the lentils and 4 cups of water. Simmer, stirring occasionally, for 30 minutes until the lentils collapse into a thick stew.
5
Season with salt and loosen with water to a soft, spoonable texture. Serve on injera or with rice.
Amhara highland fasting-day cooking.
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🌏 While it simmers — know your destination
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Amhara. Highland heartland of injera and long-simmered wots.
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Ethiopia. The only African nation never colonized — its cuisine is entirely its own.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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