Misir Wot

Name: Misir Wot
Total time: 50 min
Cuisine: Ethiopian
Ingredients: 250g red lentils; 2 red onions, very finely chopped; 4 garlic cloves, crushed; 2 tsp fresh ginger, grated; 3 tbsp olive oil; 2 tbsp berbere spice mix; 2 tbsp tomato purée; 600ml water; 1 tsp ground cumin; 1 lemon, juiced

Red lentils simmered slowly in a deep, smoky berbere sauce until thick and glossy. Scoop it up with flatbread.

Time50 min
LevelEasy
Costabout £0.53 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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250 gred lentils
2red onionsvery finely chopped
4garlic clovescrushed
2 tspfresh gingergrated
3 tbspolive oil
2 tbspberbere spice mix
2 tbsptomato purée
600 mlwater
1 tspground cumin
1lemonjuiced

Method

1
Rinse the lentils under cold water until it runs clear. Drain well.
2
Cook the onions in a dry, wide pan over a medium heat for 8 minutes, stirring often, until soft and starting to catch. Add the oil, garlic and ginger and cook for 2 minutes.
10 min
3
Stir in the berbere, cumin and tomato purée and cook for 2 minutes until it smells rich and the oil turns red.
4
Add the lentils and water. Bring to the boil, then simmer gently for 25 minutes, stirring often, until the lentils collapse into a thick stew.
25 min
5
Add a splash of water if it gets too thick. Season with salt and stir in the lemon juice.
6
Serve hot with injera or any flatbread.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.