Misr Wat (Spicy Ethiopian Lentil Stew)
Next up is a particular favourite of ours, Misr Wat, an Ethiopian lentil stew packed with a Berbere punch!
This stew is packed with protein, nutrients and an abundance of rich flavours and spices.
We recommend serving this as a main dish with a side of rice (try our Ethiopian wild rice recipe) and we highly recommend some Ethiopian pancakes (Injera) and Buticha for dipping (this is a lovely chickpea based dip combined with mustard and spices).
Take a look at our vegan african recipes page for more like this!
Misr Wat (Ethiopian Lentil Stew)
Misr Wat is a popular Ethiopian lentil stew packed protein, nutrients, amazing flavours and traditional spices (yep, it's packed with a Berbere punch!). Serve with your favourite Ethiopian side dishes.
Spices & Sauces
- 1 1/2 tbsp niter kibbeh (or coconut oil)
- 3/4 tbsp berbere spice mix
- 1 tsp garlic minced
- 1/4 tbsp ginger finely chopped
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp smoked paprika
- 1/2 tbsp tomato puree
- 1 1/2 cups vegan broth
- salt and pepper (to taste)
- 1/2 cup brown/red lentils
- 1/2 head cauliflower chopped into small pieces
- 1/2 onion finely chopped
- 1/2 cup frozen peas
Heat up a large sauce pan and add the niter kibbeh.
Once it begins melting, add the onion, garlic, ginger and all dry spices. Cook for 3 minutes or until the onions become translucent.
Drain and add your lentils, cauliflower and tomato paste, stirring for around 3 minutes until combined. To prevent burning or sticking, splash in a bit of water to keep the pan moist.
Once fragrant, add your vegan broth and bring to a boil. Once boiling, simmer on the lowest heat for 30 minutes (add your peas after 25 minutes of simmering).
Add salt and pepper as desired and mix well.
Garnish with a little vegan greek yogurt (optional).
- Make sure you soak your lentils for 2 hours before cooking for best results.
- Make Niter Kibbeh in advance. Find out how to make it here.