Ethiopian Lentils | Misir Wot (Instant Pot and Stovetop)
Servings: 4
Calories: 289 kcal
This Ethiopian Lentil Stew recipe, also known as Misir Wot, makes for an irresistible vegetarian meal. Made with red lentils cooked to creamy perfection and enhanced by the bright, warming flavors of Berbere spice mix, this is a simple and delicious recipe that can be part of a healthy weeknight meal. Instant Pot and stovetop instructions included.
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Equipment
Ingredients
- 2 cups onion diced
- 2 tablespoon niter kibbeh or ghee or butter
- 2 teaspoon garlic minced
- 2 teaspoon ginger minced
- 1 ½ tablespoon berbere or to taste
- 1 teaspoon salt or to taste
- 2 tablespoon tomato paste
- 2 ¾ cup water (3 cups for stovetop)
- 1 cup red lentils rinsed and drained
- 2 tablespoon cilantro to garnish (optional)
Instructions
Instant Pot Pressure Cooker
- Press Saute and add niter kibbeh to the inner pot of the Instant Pot.
- Once the niter kibbeh has heated up, add onions, garlic and ginger. Stir until onion mixture is golden brown, about 8 to 10 minutes. Press Cancel. The spices in the next step will cook in the residual heat.
- Add berbere and salt and stir to coat, about 30 seconds. Make sure there's nothing stuck to the bottom of the inner pot – deglaze as needed.
- Add tomato paste and stir for 30 seconds. If anything gets stuck to the inner pot, deglaze with a tablespoon or two of water.
- Stir in the water and lentils.
- Close the lid and pressure cook on High Pressure for 6 minutes.
- Do a natural pressure release. [Read More: The Different Pressure Release Methods]
- Open the Instant Pot and stir the Ethiopian lentils. Garnish with cilantro, if using.
Stovetop
- In a medium heavy-bottomed saucepan, heat niter kibbeh over medium heat.
- Add onions, garlic and ginger. Stir for a few minutes till onions begin to turn golden. Lower the temperature to medium-low and saute till onion mixture is a deep golden brown, stirring frequently. It may take 15 to 20 minutes or longer for the onions to become nicely browned. Make sure they don't burn, and deglaze as needed.
- Stir in berbere and salt, and saute for about 30 seconds to 1 minute.
- Stir in tomato paste and lentils. Saute for 1 to 2 minutes, deglazing with water if needed.
- Add 3 cups of water and simmer covered, stirring occasionally, until the lentils are cooked to your liking and the stew has thickened, about 30 minutes. Add more water, if needed, in tablespoon increments.
- Adjust with more berbere and salt, according to your tastes.
- Garnish with cilantro, if desired.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, chopped onion, etc.
Nutrition
Serving: 1 cup | Calories: 289 kcal | Carbohydrates: 38 g | Protein: 14 g | Fat: 8 g | Saturated Fat: 5 g | Monounsaturated Fat: 2 g | Sodium: 850 mg | Fiber: 5 g | Sugar: 7 g
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