Ethiopian Spiced Lentil Stew (Mesir Wat)
Experience the vibrant flavors of Ethiopian cuisine with this hearty Mesir Wat, a spiced red lentil stew that is both nutritious and satisfying. This beloved dish combines the earthiness of lentils with a unique blend of spices, creating a delightful balance of heat and flavor. Traditionally served with injera, a sourdough flatbread, this recipe is perfect for gatherings or family meals. Enjoy the warmth of this traditional Ethiopian dish that brings people together.
6-8 servings
Servings
N/A
Calories
10
Ingredients
Ingredients
red lentils
1.5 cups (rinsed)
vegetable oil
8 tablespoons (none)
tomato paste
1 teaspoon (none)
berbere spice
1.5 tablespoons (none)
red onion
1 (finely chopped)
garlic clove
1 (halved)
ground coriander
0.25 teaspoon (none)
salt
1.5 teaspoons (none)
water
8 cups (none)
injera bread
to serve (none)
Instructions
1
Heat the vegetable oil in a large pot over medium-high heat. Add the finely chopped red onion and sauté, stirring frequently, for about 5 minutes until the onions become translucent.
2
Stir in the tomato paste and continue to cook for another 5 minutes, mixing well to incorporate it with the onions.
3
Add the berbere spice to the pot. Cook for an additional 5 minutes, stirring continuously and adding a splash of water if necessary to prevent sticking.
4
Introduce the rinsed lentils to the pot and mix well. Cook for another 5 minutes, making sure to stir frequently and add a little water if the mixture starts to stick.
5
Pour in about 5 cups of water and bring the stew to a boil. Stir occasionally and allow it to simmer until the lentils are tender and the stew thickens, about 20-25 minutes.
6
Once the lentils have thickened, stir in the ground coriander, halved garlic clove, and salt. Reduce the heat to low and let it simmer for an additional 5 minutes to infuse the flavors.
7
Remove the pot from heat and discard the garlic clove. Serve the Mesir Wat hot with freshly made injera to soak up the rich flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mesir Wat?
Mesir Wat is a traditional Ethiopian spiced red lentil stew known for its vibrant flavors and hearty, nutritious profile.
What are the main ingredients in this recipe?
The primary ingredients include red lentils, berbere spice, red onion, vegetable oil, tomato paste, garlic, and ground coriander.
How many servings does this recipe provide?
This recipe makes approximately 6 to 8 servings.
Is this Mesir Wat recipe vegetarian?
Yes, this recipe is vegetarian and vegan-friendly as it uses vegetable oil and plant-based ingredients.
Is the stew gluten-free?
The stew itself is gluten-free, though you should ensure the injera it is served with is also gluten-free if needed.
What type of lentils are required?
The recipe calls for 1.5 cups of rinsed red lentils.
How much vegetable oil is used?
The recipe requires 8 tablespoons of vegetable oil.
What is Berbere spice?
Berbere is a unique Ethiopian spice blend that provides a signature balance of heat and complex flavor to the dish.
How should the red onion be prepared?
One red onion should be finely chopped and sautéed until translucent.
How much Berbere spice should I add?
The recipe specifies using 1.5 tablespoons of Berbere spice.
What is the purpose of adding tomato paste?
One teaspoon of tomato paste is added to give the stew depth of flavor and a rich color.
How long do I sauté the onions?
The finely chopped red onions should be sautéed for about 5 minutes over medium-high heat.
When do I add the tomato paste to the pot?
Stir in the tomato paste after the onions are translucent and cook for an additional 5 minutes.
What should I do if the ingredients stick to the pot?
If the spice or lentil mixture starts to stick to the bottom of the pot, add a splash of water and stir continuously.
How much water is used for boiling the stew?
Approximately 5 cups of water are poured in to bring the stew to a boil and simmer the lentils.
What is the total simmering time for the lentils?
The lentils should simmer for about 20-25 minutes until they are tender and the stew has thickened.
Which seasonings are added at the end of cooking?
Ground coriander, a halved garlic clove, and salt are added for the final 5 minutes of simmering.
How is the garlic used in this recipe?
A single garlic clove is halved and added to the stew to infuse flavor, then removed and discarded before serving.
How much salt does the recipe call for?
The recipe uses 1.5 teaspoons of salt.
How much ground coriander is needed?
The recipe requires 0.25 teaspoons of ground coriander.
What is the total amount of water listed in the ingredients?
The ingredient list specifies 8 cups of water in total.
What is the traditional accompaniment for Mesir Wat?
It is traditionally served hot with freshly made injera, which is a sourdough flatbread.
Is this a spicy dish?
Yes, the Berbere spice provides a delightful level of heat, though it is balanced by the earthiness of the lentils.
Can this recipe be served at large gatherings?
Yes, it is specifically described as being perfect for gatherings or family meals.
What should the final consistency of the stew be?
The stew should be thick and the lentils should be tender enough to soak up with bread.
How many total ingredients are used?
There are 10 distinct ingredients used in this Mesir Wat recipe.
Is there any preparation needed for the lentils?
The red lentils should be rinsed before they are added to the pot.
What type of heat is used to cook the onions?
The onions are sautéed over medium-high heat.
Is this dish considered a comfort food?
Yes, the recipe describes it as a warm comfort food that brings people together.
What is the final step before serving?
The final step is to remove the pot from the heat and discard the halved garlic clove.