Spicy Misir Wot (Ethiopian Red Lentils with Berbere)

5 from 3 votes

Spicy misir wot, Ethiopian red lentils with Berbere spice blend, is a fragrant and delicious recipe made with wholesome vegan ingredients.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Ethiopian

Diet: Vegan

Servings: servings

Calories: 349kcal

1 large onion diced (about 2 cups)
6 cloves garlic minced
1 tablespoon ginger minced
1 teaspoon turmeric
¼ teaspoon ground cardamom
⅓ teaspoon cinnamon
⅛ teaspoon nutmeg
½ cup water
2 medium tomatoes diced, about 2 cups
2 -3 tablespoons Berbere see notes
2 cups red lentils rinsed and sorted. I prefer split lentils, but you can use whole
4 cups water

Preheat a large pot over medium heat, then add the onions. Cook the onions until they start to become translucent and brown. If the onions begin to stick, add water a tablespoon at a time.
Add the garlic, ginger, turmeric, cardamom, cinnamon, and nutmeg. Stir to coat everything in the spices for about 30 seconds to a minute.
Immediately, add ½ cup of water to deglaze the pan.
Add the tomatoes and cook them for about 10 minutes until they break down.
Add 2 cups of lentils, 4 cups of water, and 2-3 tablespoons of the Berbere spice blend. Mix everything, cover the pot, and allow the lentils to simmer until they are tender (15-20 minutes). Add more water if the lentils are not tender after the liquid is absorbed.
Season with salt and pepper if desired.

This recipe calls for split red lentils. They cook faster and have a creamier texture than whole red lentils. If you use whole lentils, allow an additional 10-15 minutes (or more) of cooking time. Monitor the water and add more if needed. Cook until the lentils are tender.
I highly recommend making your own Berbere spice blend. You’ll need a spice grinder and a skillet for the whole spices. It makes enough for this recipe, plus several additional Ethiopian dishes.
To make this in the Instant Pot, use the sauté mode (set to normal) and follow the recipe, simmering the tomatoes for 5 minutes with the lid off. Turn the Instant Pot off. Then add 3 ½ cups of water, the lentils, and Berbere. Stir the ingredients, carefully clearing the bottom of the pot. Cook on High Pressure for 5 minutes with 15 minutes of natural pressure release (NPR).