Ethiopian
Misir Wat
Ethiopian red lentils simmered with reduced onions, berbere, tomato, and niter kibbeh.
6 servings · 20 minutes prep · 75 minutes cook
Ingredients
Ingredients
- 2 cups split red lentils
- 3 large red onions, minced extremely fine
- 1/3 cup niter kibbeh, divided
- 1/4 cup Ethiopian berbere, plus more to taste
- 2 tablespoons tomato paste
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon finely grated garlic
- 6 cups hot water, plus more as needed
- 2 teaspoons Diamond Crystal kosher salt, plus more to taste
- 1/2 teaspoon korarima, freshly ground
Directions
Prepare the Lentils
- Rinse the lentils until the water runs nearly clear, then soak in cool water for 20 minutes and drain.
Cook the Onion and Berbere Base
- Put the onions in a heavy pot with no fat. Cook over medium-low for 25 to 30 minutes, stirring often, until their moisture evaporates and they form a soft golden paste; add spoonfuls of water only if they threaten to scorch.
- Add 1/4 cup of the cooking fat and cook for 5 minutes. Add the berbere and tomato paste and cook for 10 to 12 minutes, stirring constantly and loosening with small splashes of hot water, until brick-red, glossy, and no longer raw.
Simmer and Finish
- Add the ginger and garlic and cook for 2 minutes. Stir in the drained lentils, 5 1/2 cups hot water, and salt. Bring to a simmer and cook partially covered for 25 to 35 minutes, stirring frequently, until the lentils have collapsed into a thick, spoonable stew. Add the remaining water as needed to keep the wat creamy and flowing rather than stiff.
- Stir in the finishing spice and the remaining cooking fat. Simmer for 3 minutes, then taste for salt and berbere. The finished wat should be creamy but not soupy, with a visible red-gold sheen.
