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Vegetarian, Africa and overseas

Misir wat with injera

Misir wat is an Ethiopian dish of red lentils simmered in a berbere spiced tomato sauce, served over injera. It serves 4, takes 50 minutes, is easy to make, and costs €1.80 per person. The key is cooking the onions down slowly before adding the lentils, which gives the sauce a round, thick texture.

Tonight, a spiced and velvety Ethiopian dish, misir wat, red lentils simmered with berbere and onions, served with injera.

Misir wat with injera
Total time
50 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Misir wat is a puree of red lentils that turns deep orange as it simmers down with soft onions, berbere, garlic, and ginger. The sauce is velvety, warming without being overwhelming, with a tomato base that gives it body. Red lentils cook down on their own in about twenty minutes, no soaking needed, and the result has that creamy texture typical of Ethiopian stews.

It's a great weeknight dish when you want something different from pasta, naturally vegetarian, and meant to be eaten with your hands using injera, that slightly tangy flatbread that works as both plate and utensil. Mon Chou suggests it as an easy way into a different cuisine, with no special equipment, just a pot and a little patience with the onions.

The ingredients

4 people

Pantry

  • Red lentilsoften in the pantry 300 g
  • Berbere (or paprika and chili)often in the pantry 2 tbsp
  • Tomato pasteoften in the pantry 2 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Injera 8
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 3
  • Garlic 3 cloves
  • Fresh ginger 20 g

Allergens Gluten

The step by step recipe

  1. Blend or finely chop the onions and cook them in the oil over medium heat. 15 min

    Stir often so they don't brown, you want them soft and jammy.

  2. Add the garlic, ginger, tomato paste, and berbere, and cook for a few minutes. 5 min

    The spices need a moment in the hot oil to release their flavor.

  3. Rinse the lentils and add them to the pot with one liter of water. 5 min

    Skim off the white foam when it starts to boil.

  4. Simmer, stirring, until the lentils are soft and the sauce has thickened. 20 min

    Add a little hot water if the mixture gets too dry.

  5. Warm the injera and serve the misir wat on top. 5 min

    No injera on hand, thick plain wheat crepes or plain wraps work fine.

Our tips to get it right

  • Pick a good quality berbere blend or make your own with smoked paprika and chili powder, it's what gives the dish its whole character.
  • Don't salt too early, the lentils develop their own creamy texture as they cook, and early salt can slightly toughen their skins.
  • For a smoother sauce, blend a small portion of the mixture at the end of cooking and stir it back in.

The variations

  • Swap the red lentils for green lentils, but add about fifteen extra minutes of cooking time and a bit more water.
  • Stir in chopped carrots or spinach for a heartier, more vegetable packed version, without changing anything else in the recipe.
  • For kids, cut the berbere in half and serve with plain rice if injera isn't something they're used to.

What to serve it with

  • A tomato and red onion salad
  • A spiced black tea
  • Garlicky sauteed greens

Storage

Misir wat keeps for 3 days in the fridge in a sealed container, the sauce thickens further as it cools. It freezes well for up to 2 months, reheat gently in a pot with a splash of water. Store injera separately, warming it for a few seconds in a pan or microwave.

Questions about this dish

Can I substitute berbere if I can't find it?

Yes, mix sweet or smoked paprika with chili powder, and a bit of cardamom and cumin if you have them. The result will be less complex, but the spiced tomato base will still come through.

Do red lentils need to be soaked before cooking?

No, red lentils don't need soaking, they cook directly and break down in about twenty minutes. That's what makes this dish quicker than many other legume based recipes.

Can misir wat be made ahead?

Yes, it's actually better the next day, the flavors blend more during the rest in the fridge. Reheat gently, adding a splash of water if the sauce has thickened too much.

What can replace injera if I can't find it?

Thick plain wheat crepes or warm wraps work well for scooping up the sauce. Plain rice also works, though it changes the traditional experience of the dish.

How long does it take to make a misir wat with injera?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a misir wat with injera?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a misir wat with injera cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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