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ethiopian lentil stew recipe vegan

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.

Course Main Course
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 350 kcal


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


  1. Heat up a large sauce pan and add the niter kibbeh.

  2. Once it begins melting, add the onion, garlic, ginger and all dry spices. Cook for 3 minutes or until the onions become translucent.

  3. 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.

  4. 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).

  5. Add salt and pepper as desired and mix well.

  6. Garnish with a little vegan greek yogurt (optional).

Recipe Notes