Missir wat
Hot Ethiopian red lentil stew with tomato, garlic and ginger
A spicy Ethiopian stew of masoor lentils cooked down with browned onions, garlic, ginger, fresh tomato and tomato paste, and finished with red chilli and black pepper. It's thick, rich and hot. Serve with injera, alongside atter kik and azifa.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 7
Ingredients
Method
0/6 doneStep 1: Soak 6 ½ oz masoor lentils (red lentils) for 30 minutes and drain.
30 minStep 2: Heat 4 tbsp oil and sauté 2 onions until brown.
7 minStep 3: Add 1 tsp garlic paste and 1 tsp ginger paste and cook for 2 minutes.
2 minStep 4: Stir in 2 large tomatoes and 2 tsp tomato paste and cook for 5 minutes.
5 minStep 5: Add the lentils and 2 cups water and simmer until the lentils are tender and break down.
20 minStep 6: Stir in 1 tsp red chilli powder, 1 tsp salt and ½ tsp ground black pepper. Serve with injera.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 8 g
- Carbs
- 22 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does missir wat take?
- About 75 minutes in total: 35 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 7 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic paste?
- 1 crushed garlic clove per ½ tsp.
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