Lentils have a big role in my kitchen. Whether I'm making soup or salad or something else, they make an appearance at least weekly at my table. This time around, I'm offering a recipe for Misir Wat, a traditional Ethiopian recipe for red lentils that features fiery berbere seasoning, a blend that will set your tongue on fire and make your heart sing. If you are not a fan of heat in your food, consider other lentil recipes on this site and sit this particular recipe out. If you love the spice, get ready for a treat!
If you do not have sun dried tomato paste, regular tomato paste will do. However, I like the sweeter, stronger flavor associated with the sun dried version. If you don't have Berbere Seasoning (Penzey's now calls it Ethiopian-Style Pepper Blend), please go out of your way to get it. It is the co-star of this recipe. The other co-star are red lentils. Do not substitute other kinds of lentils the color and texture are the key to the way these creamy, fiery lentils bring so much to your plate.
I served broiled salmon over these lentils, but they are an excellent foundation for everything from roasted chicken and grilled kebabs to seared lamb chops and grilled eggplant, zucchini, and tomatoes. If you find they are a little too hot for your tastes, you can serve them with a little plain yogurt drizzled over and stirred into them. Enjoy!
Misir Wat (Ethiopian Spicy Red Lentils)
- 2 tablespoon vegetable oil
- 2 medium onions chopped (use yellow or red onions)
- 4 cloves garlic, minced
- 1 teaspoon minced ginger
- 3 tablespoons sun dried tomato paste
- 2 tablespoons berbere seasoning or to taste
- 1 teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom, optional
- 1 cup dry red lentils rinsed and drained
- 3 cups chicken or vegetable broth
- Salt, to taste
Heat the vegetable oil in a large pan or Dutch oven over medium heat. Add the onions and cook for 5 minutes to soften. Add the garlic and ginger and cook for 30 seconds, stirring, until fragrant.
Stir in the sun dried tomato paste, berbere spice, black pepper, cumin, and cardamom; cook for 1 minute. Add the red lentils, broth, and salt to taste.
Bring the mixture to a boil. Reduce heat, cover and simmer for 30-40 minutes, stirring occasionally, or until the lentils are tender to your liking. Remove from the heat.
This dish benefits from resting for 30 minutes after cooking. Reheat it gently before serving. You can, of course, serve immediately instead but the lentils might be a bit thinner.
- Yields: 4 servings
- Preparation Time: 45 minutes plus 30 minutes resting time, if desired