Dishes · A classic of Ethiopian

Misir wat

Red lentils cooked in a berbere-spiced onion base until soft and thick — the everyday fasting stew.

What makes it misir wat

  • Red lentils, cooked to softness but not mush.
  • Berbere and slow-cooked onion.
  • Oil on fasting days, spiced butter otherwise.

Where it comes from

A mainstay of fasting days and of the beyaynetu, the colourful vegan platter of many small stews on one injera. On fasting days it's made with oil in place of niter kibbeh.

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Start your own misir wat
No one here has made misir wat yet. Start it as v1, and every version after is an experiment the next cook can learn from.

Near it

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