Ethiopian Red Lentil Stew | Misir Wot in Instant Pot

October 28, 2017 (Updated: April 18, 2019) By Aneesha |

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Misir Wot is an Ethiopian-style lentil stew that I make by cooking red lentils in clarified butter, aromatics, and season it with an Ethiopian spice blend called Berbere.  It is one of the signature vegetarian dishes that you’ll find in an Ethiopian restaurant.

‘Wat’ or ‘Wot‘ is an Ethiopian style stew or curry that you can prepare with chicken, beef, lamb, lentils and a variety of vegetables.   I cook this stew using Red lentils, in Ghee or clarified butter, and season it with the ‘Berbere‘  Ethiopian spice blend.

Ethiopian Spice Blend: Berbere

Most Ethiopian recipes are traditionally made with a spice blend called Berbere Seasoning, which is a combination of warm whole spices like cumin, cardamom, coriander, and fenugreek, garlic, cloves, turmeric, grated ginger root, black pepper, salt, paprika, cinnamon, and dried red chiles, that are toasted and ground together.  This spice blend provides a distinctive tangy flavor to the lentils, stews and curries.

Making Berbere From Garam Masala

When I first started cooking Ethiopian food at home, I wasn’t too keen on buying a speciality spice blend (Berbere) that I wouldn’t use “that” often.  So, I looked up the composition of the Berbere and realized that this spice combination is very similar to the Garam Masala blend.

I used garam masala and added a few additional spices to replicate the flavor of a berbere blend.  The result was super successful.

If you have the berbere spice blend, substitute my spice list with 1.5-2​ tablespoons​ Berbere spice​ mix (depending on how warm you like it).​

Ethiopian Red Lentil Stew- Misir Wot

Serving Suggestion for Misir Wot

Misir Wot is traditionally served family style over a spongy flatbread called Injera.  I pair it with couscous and a garden salad dressed with lemon vinaigrette.

I used red lentils in this recipe, but you can also make Misir Wot with yellow split lentils, green lentils or any quick cooking lentils as well.

This dish pairs well with Key Wat– a traditional Beef stew using the same spice blend.  Check out my easy recipe for Ethiopian Beef Key Wat.

Misir Wot Stove Top Recipe

In the video, I made this red lentil recipe in my electric pressure cooker, Instant Pot DUO.   Misir Wot can also be made in a traditional stove-top pressure cooker.

Simply follow your cooker’s lentil cooking times and procedures and follow this recipe.  You can also make this dish on the stove-top, using a sauce pot or dutch oven.

I would advise using a heavy bottom pan, since that can evenly distribute the heat.  Simply follow all the instructions and simmer the lentils on medium heat for 10-12 minutes.

Stir every few minutes or so, till you reach a desired consistency.

Recipes for More Ethiopian Food

Here are a few more recipes for dishes made with Ethiopian flavors:

Ethiopian Beef Stew Instant Pot
Instant Pot Ethiopian Beef Key Wot Stew

Instant pot Chicken Noodle Soup with Ethiopian spices by Spice Cravings. This classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth.  This recipe uses the Ethiopian Spice blend called Berbere Seasoning to enhance the flavor and made in an instant pot. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty
Instant Pot Chicken Noodle Soup with Ethiopian spices

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Ethiopian Red Lentil Stew- Misir Wot

Ethiopian Red Lentil Stew | Misir Wot in Instant Pot

Misir Wot is an Ethiopian lentil stew made by cooking lentils in clarified butter, ghee, and 'Berbere' spice blend.  I used the instant pot for this recipe, to bring down total cooking time to less than 30 minutes.
Print Pin Discuss Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
Calories: 173kcal
Author: Spice Cravings

Ingredients

  • 3 tablespoons unsalted butter or ghee
  • 1 large onion chopped fine
  • 1 tablespoon ginger-garlic crushed: 1/2 inch ginger + 2 cloves garlic OR 1/2 teaspoon Ginger Powder + 1/2 teaspoon Garlic Powder
  • 1 tablespoon Tomato Paste
  • 1 cup Red Lentils rinsed 2-3 times
  • 1 1/2 cups water
  • 1 teaspoon salt ; if using Berbere, adjust salt based on spice blend contents
  • 1.5 tablespoons Berbere Seasoning
  • Few drops of lime juice garnish before serving

How to make your own Berbere Seasoning

Instructions

  • Prep: In a mini food processor, pulse ginger and garlic for 5-7 times. Now add onion chunks and pulse another 5 times. This is a quick and tear-free way to get everything chopped finely 🙂
  • Turn the Instant Pot on Sauté mode. Wait 1 minute till the inner pot is hot and melt butter/ghee in it. Add chopped onion, sauté for 30 seconds. Add ginger-garlic and sauté another 30 seconds. (If adding together, sauté for a minute).
  • Add tomato paste and the Berbere seasoning / spice mix. Stir well. Add rinsed and drained lentils, water and stir. Press "cancel", close the lid and hit Manual, High-Pressure for 5 minutes. Wait for Natural release of pressure.
  • Open the Instant pot lid after natural pressure release (NPR). Finish the dish with a light squeeze of lime juice. Check for seasoning. If you like the lentils to be more mushy, use a whisk and stir till you reach a desired consistency. Serve with couscous with a garden salad dressed with fresh lemon vinaigrette, or, the traditional sourdough flatbread, Injera.

Stove top recipe

  • You can also make this dish on the stove-top, using a heavy bottom sauce pot or dutch oven.  Simply follow all the instructions, add 2 cups of water.  Stir every few minutes or so and simmer the lentils on medium heat for 15 minutes, or until you reach your desired consistency.

Video

Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
 
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 173kcal | Carbohydrates: 21g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 416mg | Potassium: 357mg | Fiber: 9g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 3.9mg | Calcium: 26mg | Iron: 2.6mg
Course: Main Course
Cuisine: Ethiopian, Northern African
Keyword: African, Lentil, stew
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Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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4 Comments

  • Reply
    iiari
    January 7, 2019 at 2:43 pm

    I’ll definitely try out the others. Thanks!

  • Reply
    iiari
    January 6, 2019 at 5:15 pm

    Very nice recipe, thank you! I made this on a stovetop pot with the following modifications (I’m at sea level):

    – I added a 1/2 teaspoon sugar
    – I added 1/2 teapsoon salt since my Berbere powder jar did not have any in its ingredients
    – As in the recipe, I found the red lentils were still quite crunchy. If you like it this way, great. I like my red lentil dishes to be more like a porridge, so I found instructions for that would be to use 2 and 1/2 cups water and boil/simmer for 15-20 minutes. Then it was perfect!

    • Reply
      aneeshasg
      January 6, 2019 at 6:06 pm

      Hi Iiari, thanks for trying this recipe. I’m glad you customized it and made it your own. I have changed the water measurements in the stove-top recipe, didn’t realize I hadn’t updated those, thank you for that. If you enjoy lentils, do try some of the other lentil recipes (Dal Makhani, Dal Tadka)- I’m sure you’ll enjoy them. Thanks again for sharing your feedback.

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