Misir Wot (or Misir Wat) is one of Ethiopia's most popular dishes. The cooking method is simple, while the final dish is multi-layered with spicy, earthy, and savory flavors. This may become your favorite way to prepare lentils.
Chef's notes
Suggested adult serving: 2 cups misir wot; ½ cup rice
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
RECIPE TIPS
Fresh Ginger: To keep fresh ginger readily available, buy a few knobs and store them in your freezer, wrapped tightly in plastic wrap. Peel and grate while still frozen and return the unused portion to the freezer.
Berbere Spice Blend: If you can't find any berbere spice blend, you can make your own! For 4 tablespoons, combine 2 tablespoons paprika, 1 tablespoon cayenne pepper, 1 teaspoon ground coriander, ½ teaspoon ground ginger, ½ teaspoon ground cardamom, ½ teaspoon ground fenugreek, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, and ⅛ teaspoon ground cloves.
PREPARE GRAINS
In a saucepan over high heat, bring rice and 1 cup water to a boil. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.
SAUTÉ ONIONS, GARLIC, & GINGER
In another saucepan over medium heat, cook onions, garlic, and ginger, stirring occasionally, for 3 minutes. Add vegetable broth 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
ADD SPICES
Add berbere, cumin, and salt to stockpot and cook for 1 minute.
MAKE STEW
Add remaining broth, potatoes, tomatoes, and lentils to saucepan. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 20 minutes.
SERVE
Remove from heat and stir in spinach to wilt.
Serve misir wot alongside rice and garnish with parsley, if desired.
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