Misir Wat

Misir wat, a red lentil stew seasoned with spices like nutmeg, cinnamon, and smoky black cardamom, is one of the fundamental dishes in Ethiopian cuisine. Among the most popular dishes available at Ethiopian restaurants, many versions of this recipe use niter kibbeh, a spiced clarified butter traditionally associated with Ethiopian and Eritrean cuisine. Often, it is infused with onion, garlic, cinnamon, cumin, ginger, cardamom, turmeric, cloves, and/or fenugreek. This recipe does not include niter kibbeh, opting to use more readily available ingredients such as olive oil for a dish that can be made at home. 

As the lentils simmer, they become very soft and break apart, thickening the stew to a porridgelike consistency. Chef Fanta Prada serves the dish with freshly cooked injera or spreads it generously on pita. Often used as a finishing spice, try leftover mekelesha spice blend in chicken and beef stews like doro wat and sega wat to add a warming complexity. 

Notes from the Food & Wine Test Kitchen

Berbere and mekelesha are available at specialty spice stores or online at brundo.com. Split red lentils are available at Indian and African grocery stores or online at ranchogordo.com.

Make ahead

The spice blends can be stored in an airtight container at room temperature for up to one month.