Spiced Ethiopian Red Lentil Stew (Mesir Wat)
Experience the vibrant flavors of Ethiopian cuisine with this rich and aromatic Mesir Wat, a hearty stew made from red lentils, spices, and a fragrant base of onions, garlic, and ginger. This dish is perfect for a healthy, low-cholesterol meal and pairs wonderfully with injera, a traditional Ethiopian flatbread. If injera is hard to find, serve it over fragrant rice for a satisfying alternative. Indulge in the wholesome goodness of lentils, seasoned with warming spices, for a nutritious and flavorful experience that delights the palate and nourishes the body.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
onions
2 (chopped)
garlic cloves
2 (crushed)
gingerroot
2 teaspoons (peeled, minced)
olive oil
1/4 cup
turmeric
1 teaspoon
paprika
2 tablespoons
cayenne pepper
1/2 teaspoon (can increase up to 2 tablespoons for more heat)
red lentils
1 lb
water
4 cups (or stock)
salt
to taste
pepper
to taste
Instructions
1
In a food processor or blender, puree the chopped onions, crushed garlic, and minced ginger until smooth.
2
In a large heavy-bottomed saucepan, heat olive oil (or butter/niter kibbeh) over medium heat. Once hot, add the turmeric, paprika, and cayenne pepper. Stir rapidly for about 30 seconds to cook the spices and infuse the oil with flavor.
3
Add the onion puree to the saucepan, sautéing on medium heat until the excess moisture evaporates and the mixture turns aromatic, approximately 5 to 10 minutes. Be careful not to burn the mixture.
4
Stir in the red lentils and pour in the water or stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the lentils are fully cooked and have broken down, about 30 to 40 minutes. Stir occasionally, and add more water if the stew becomes too thick; it should have a paste-like consistency suitable for scooping.
5
Once cooked, season the stew with salt and pepper to taste. Serve warm, ideally with injera or over rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mesir Wat?
Mesir Wat is a traditional Ethiopian red lentil stew known for its rich, aromatic spices and hearty texture.
Is this recipe suitable for vegans?
Yes, as long as you use olive oil instead of butter or niter kibbeh, this recipe is entirely plant-based and vegan-friendly.
What are the main spices used in this Ethiopian stew?
The primary spices include turmeric, paprika, and cayenne pepper, which provide heat, color, and depth.
How do I serve Mesir Wat traditionally?
Traditionally, it is served with injera, a sourdough flatbread, but it can also be served over fragrant rice.
Can I adjust the spiciness of the dish?
Yes, you can adjust the cayenne pepper from 1/2 teaspoon for mild heat up to 2 tablespoons for a very spicy stew.
Why do I need to puree the onions, garlic, and ginger?
Pureeing these aromatics creates a smooth, concentrated base that integrates perfectly into the sauce for a better texture.
What type of lentils should I use?
This recipe specifically calls for red lentils because they break down during cooking to create a thick, porridge-like consistency.
How long does it take to cook the lentils?
The lentils typically take between 30 to 40 minutes to fully cook and break down into the desired consistency.
Can I use vegetable stock instead of water?
Yes, using vegetable stock can add an extra layer of savory flavor to the stew.
Is this recipe low in cholesterol?
Yes, this lentil-based dish is naturally low in cholesterol and high in fiber, making it a heart-healthy meal choice.
What should I do if the stew becomes too thick?
If the stew is too thick, simply stir in a little more water or stock until it reaches your preferred consistency.
Do I need to soak the red lentils before cooking?
No, red lentils do not require soaking, though it is always recommended to rinse them thoroughly before use.
What is the purpose of turmeric in this recipe?
Turmeric provides a subtle earthy flavor and contributes to the vibrant color of the stew.
How do I know when the onion mixture is ready?
The onion puree is ready when the excess moisture has evaporated and the mixture becomes highly aromatic, usually after 5 to 10 minutes.
Can I store leftovers of Mesir Wat?
Yes, it stores very well in the refrigerator for 3 to 5 days and the flavors often improve over time.
Is this dish gluten-free?
The stew itself is gluten-free. To keep the meal gluten-free, serve it with rice or gluten-free injera.
What is niter kibbeh?
Niter kibbeh is a traditional Ethiopian spiced clarified butter that can be used instead of oil for a more authentic flavor.
Can I freeze this lentil stew?
Yes, Mesir Wat freezes excellently. Store it in an airtight container for up to 3 months.
What texture should the final stew have?
It should have a thick, paste-like consistency that is easy to scoop up with bread.
Is fresh ginger necessary?
Fresh gingerroot is highly recommended for the most vibrant and authentic aromatic profile.
Can I add other vegetables to this stew?
While not traditional for Mesir Wat, you can add carrots or potatoes if you prefer a chunkier vegetable stew.
How many people does this recipe serve?
Using 1 lb of lentils typically serves 4 to 6 people depending on the portion size.
What is the best way to reheat the stew?
Reheat it on the stove over low heat, adding a splash of water to loosen the consistency as it warms up.
Is this recipe high in protein?
Yes, red lentils are an excellent source of plant-based protein.
What kind of paprika should I use?
Standard sweet paprika is typically used, but smoked paprika can add a unique depth if you prefer.
Can I use a blender if I don't have a food processor?
Yes, a blender works perfectly fine for pureeing the onions, garlic, and ginger.
What is the role of garlic in this dish?
Garlic adds a pungent depth of flavor that balances the heat of the cayenne and the sweetness of the onions.
Is it okay to use canned lentils?
Canned lentils are already cooked and won't break down the same way; it is best to use dried red lentils for this specific texture.
Why is the oil infused with spices first?
Frying spices in oil for 30 seconds helps to bloom their flavors, making the entire dish more aromatic.
Does Mesir Wat contain any common allergens?
This recipe is free from nuts, soy, and dairy (if using oil), but it does contain legumes (lentils).