Vegan Ethiopian Red Lentil Stew (Misir Wat)

Vegan Ethiopian Red Lentil Stew, also known as Misir Wat, is a flavorful dish that is easy to make. Fiber-rich red lentils, get coated in bold berbere spice and paired simply with fresh greens. It’s a healthy and spicy red lentil stew recipe that will be a favorite weeknight dinner.

I’m coming in hot and spicy tonight with my Misir Wat. This Ethiopian Red Lentil Stew is dedicated to the ones who love a bit of heat. 

The first time that I had Ethiopian food was two years ago. I made it at home and was blown away by the unique flavors. It was just about time that I shared with you my take on the traditional Ethiopian stew.

If you’re unfamiliar with Ethiopian food, let me fill you in a bit. Ethiopian cuisine is known for its spiced stews, which feature berbere, a dark red spice mix. It’s pretty much the cornerstone of all Ethiopian dishes. It’s a fragrant spice that includes a spicy and warming mixture. Personally, I think it’s more spicy than warming, but you can be the judge. If you can’t handle the heat, I recommend starting with less spice and adding more as tastebuds will permit. 

When it comes to selecting a berbere, you can either make it home or use store bought. I use Frontier Organic Berbere, which hasn’t failed me.

Whether you use homemade or store bought berbere, this Vegan Ethiopian Red Lentil Stew will bring the heat to your weeknight.

Why You’ll Love This Vegan Ethiopian Red Lentil Stew

• Quick & Easy: This vegan dinner recipe uses one-pot & is on the table in about 30 minutes.
• Packed with Ethiopian Flavor: Thanks to the addition of berbere, this Misir Wat recipe is full of traditional spice. 
• Fully Customizable: Feel free to crank up the heat with some additional spice or take it down a notch if you can’t handle the heat. The option to add extra veggies is also available too!
• Great for Meal Prep: This Vegan Ethiopian Red Lentil Stew (Misir Wat) stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Yellow Onion: Truly a staple to any dish. You can use whatever you’ve got though!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Tomato Paste: For a bit of tomato essence.
• Organic Spices: Berbere, sea salt, & black pepper, are used to spice up this Ethiopian dish.
• Organic Red Lentils: Red lentils are essential for making this recipe. You cannot substitute black, green, or brown lentils here, because they will cook very differently. Oh and be sure to rinse your lentils before adding them to the pot. 
• Organic Low-Sodium Vegetable Broth: To ensure the lentils cook perfectly, we’ll be using some broth.
• Organic Servings: I like to serve our Ethiopian bowls with some fresh spinach and cherry tomatoes. However, feel free to serve with whatever you desire. 

How To Make

1. Sauté. Heat a splash of water in a large pot over medium heat. Add the onions and cook for 3 – 4 minutes, until soft. Add garlic, tomato paste, and spices. Mix together and cook for another minute, until fragrant.
2. Cook. Incorporate the rinsed lentils, broth, and water to the pot. Bring to a boil and reduce to a simmer. Cook for 25 – 30 minutes, until the lentils are soft.
3. Serve. Divide Misir Wat between bowls, along with fresh greens and sliced tomatoes, if desired. Enjoy!

Tips for Preparing this Misir Wat Perfectly

• Organic Red Lentils: Be sure to rinse your red lentils before adding them to the pot. This will remove any bitterness from the lentils.
• Organic Spice: I suggest starting out with 1 tbsp of berbere and add more as taste buds permit. Just remember, you can always add more.
• Organic Berebere: You can either make it home or use store bought. I use Frontier Organic Berbere, which hasn’t failed me.
• Organic Tomato Paste: I recommend using the same amount of tomato paste as you do berbere. For example, if you use 1 tbsp of berbere spice, use 1 tbsp of tomato paste. The acidity of the tomato flavor balances out the spice.
• Organic Servings: I like to pair my Misir Wat with fresh greens, along with some sliced tomatoes. However, feel free to customize with your favorites.

Storing & Reheating

As mentioned above, this red lentil stew recipe is perfect for leftovers & meal prep! Just be sure to let the stew cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer stew to an air-tight glass container in the refrigerator for up to 5 days. 

Reheating. To reheat, simply transfer the stew to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

More Red Lentil Recipes You’ll Love

• Vegan Red Lentil Dal
• Spiced Red Lentil Soup
• Creamy Red Lentil Sweet Potato Soup
• Curry Butternut Squash Red Lentil Stew

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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