One of Ethiopia’s most popular vegetarian dishes, this Misir Wat recipe showcases lentils in a way that’s unlike any you’ve had before. The flavor is simply out of this world! Vegetarian-friendly and so delicious that even devout carnivores won’t miss the meat! For more delicious and authentic Ethiopian dishes be sure to try my Doro Wat, Sega Wat, Gomen, Injera, and homemade Niter Kibbeh! It’s been said that the best vegetarian cuisines in the world are Indian and Ethiopian and I can’t disagree. The flavor profiles of both cuisines bring even the blandest ingredients to life with their rich combinations of spices and herbs. Misir Wat (also Misir Wot) is one such example of a dish that truly excels in the vegetarian realm. A dish featuring red lentils, an abundantly available crop, Misir Wat is a staple dish throughout Ethiopia and one of the most popular vegetarian dishes in Ethiopian restaurants. If you order a mixed combination platter at an Ethiopian restaurant or order vegetarian, misir wat is almost always among the selections. The lentils are then slow-simmered with these highly aromatic and flavorful ingredients until they’re soft. Another spoonful of niter kibbeh and berbere are added in at the end for an added boost of flavor. Misir wat is typically served with injera, Ethiopia’s staple fermented flatbread that’s also used as an eating instrument to scoop up the lentils.
Misir Wat Recipe
Let’s get started! Melt 3 tablespoons of the niter kibbeh in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown. Aneto selects fresh, free-range chicken and the freshest vegetables and slow-simmer it in gigantic pots for several hours to produce the highest quality broths on the market. No concentrates, powders, artificial ingredients, “natural flavors”, GMO’s, fillers or flavor enhancers of any kind. Just pure, whole, real ingredients. We love and highly recommend Aneto. Read more about me…
