Ethiopia

Misir Wat, made with supermarket ingredients

Name: Misir Wat
Total time: 35 min
Yield: 2
Cuisine: Ethiopia
Ingredients: Red lentils (250 ml); Red onion (1 large); Garlic (3 cloves); Ginger (1 tbsp); Berbere spice blend (2 tbsp); Niter kibbeh (3 tbsp); Tomato paste (2 tbsp); Salt (1 tsp)

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

35 min2 to wash

3 lazy steps

1
Sauté 1 finely chopped red onion in a pot over medium heat for 5 minutes, then stir in 3 tbsp niter kibbeh, 3 minced garlic cloves, and 1 tbsp minced ginger.
2
Stir in 2 tbsp tomato paste and 2 tbsp berbere spice, cook 1 minute until fragrant, then add 250 ml rinsed red lentils and 600 ml water.
3
Bring to a boil, cover, and simmer on low for 20 minutes until lentils are tender and sauce thickens, then season with 1 tsp salt.

How it's eaten in Ethiopia

In Ethiopia, Misir Wat is served warm on top of spongy injera flatbread alongside other vegetable or meat stews.

Ingredients (serves 2)

Red lentils250 ml
Red onion1 large
Garlic3 cloves
Ginger1 tbsp
Berbere spice blend2 tbsp
Swap: 1.5 tbsp paprika + 0.5 tsp cayenne pepper（mimics warm heat）
Niter kibbeh3 tbsp
Swap: 3 tbsp butter + 0.25 tsp ground cardamom（easy spiced butter）
Tomato paste2 tbsp
Salt1 tsp

Authentic ingredients in Ethiopia

Red lentils250 ml
Red onion1 large
Garlic3 cloves
Ginger1 tbsp
Berbere spice blend2 tbsp
Niter kibbeh3 tbsp
Tomato paste2 tbsp
Salt1 tsp

Optional authentic touch
Traditional Ethiopian recipes dry-cook the onions for up to 30 minutes before adding fat to build deep sweetness.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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