Misir Wot is one of Ethiopia’s best known dishes, and it couldn’t be simpler to make at home. The Ethiopian Berbere lends a sweet smoky spice to the lentil stew that we love. Serve with injera or your preferred flatbread.


  • 2 tablespoons butter

  • 2 tablespoons cooking oil

  • 1 large onion, diced 

  • 1.5 tbsp Ethiopian Berbere Spice Blend

  • 2 teaspoons minced garlic 

  • 1/2 tbsp fresh minced ginger 

  • 1 cup dry lentils, boiled

  • 1 tbsp tomato paste 

  • 2 cups or broth or water 

  • 2 tbsp chopped cilantro 

  • Salt to taste


1. Heat up large sauce-pan with butter and oil, then add onions and ginger and cook until onions are translucent.  Add garlic, tomato paste, 
Berbere spice and saute for an additional 2 minutes.  
2. Add boiled lentils to the skillet. Stir and sauté for about 2-3 more minutes. Add stock/water to the pan and bring to a boil, along with the salt. Let it simmer until the sauce thickens.
3. Adjust for salt and pepper and add in the chopped cilantro. Serve warm with injera or flat breads.