Missir wat
Missir Wat is a hearty Ethiopian lentil stew made with onions, tomatoes, ginger, and garlic, creating a rich and spicy flavor profile. This comforting dish is perfect for serving with injera or rice.
Cook time 60 min
Prep time 15 min
Ingredients:
3 onions1/2 cup olive oil
3/4 cup canned tomatoes
3 cups water
2 cups lentils
1 tbsp ginger root
1 tbsp garlic
1 dash salt
Missir Wat is a flavorful and hearty Ethiopian lentil stew, known for its rich and spicy profile. This delicious dish is made with red lentils, aromatic spices, and a blend of onions, tomatoes, and ginger, making it a comforting and nutrient-packed meal. Perfect for a cozy dinner, it pairs wonderfully with injera or rice.
Instructions:
- Finely chop the onions.
- Mince the ginger root and garlic.
- Rinse and drain the lentils.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions and sauté until they become soft and golden brown, about 10-15 minutes, stirring occasionally to prevent burning.
- Add the minced ginger and garlic to the pot.
- Stir and cook for an additional 2-3 minutes until they become fragrant.
- Add the crushed or pureed canned tomatoes to the onion mixture.
- Cook for 5-7 minutes, stirring occasionally, until the mixture begins to thicken and the oil starts to separate from the tomatoes.
- Pour in the water, stirring well to combine.
- Add the rinsed and drained lentils.
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low-medium to maintain a gentle simmer.
- Cover the pot and let it simmer for about 30-40 minutes, or until the lentils are tender and the mixture has thickened to your desired consistency.
- Stir occasionally to prevent sticking and ensure even cooking.
- Season the stew with a dash of salt. Taste and adjust the seasoning as needed.
- Serve the Missir Wat hot, ideally with injera (Ethiopian flatbread) or over rice.
Missir Wat is an excellent choice for those looking to explore Ethiopian cuisine or simply enjoy a warm and satisfying lentil dish. With its robust flavors and comforting nature, it's sure to become a favorite in your recipe repertoire. Serve it with traditional injera or over rice for a complete and delicious meal.
Missir wat FAQ:
The total cooking time for Missir Wat is approximately 50-60 minutes. This includes about 10-15 minutes to sauté the onions, an additional 5-7 minutes for the tomatoes, and then 30-40 minutes for the lentils to simmer until tender.
Store leftover Missir Wat in an airtight container in the refrigerator for up to 3-5 days. You can also freeze it for up to 3 months; just make sure to let it cool completely before freezing.
You can substitute red lentils with yellow lentils or split peas, but keep in mind that cooking times may vary. Adjust the simmering time as needed to ensure they are fully cooked.
Missir Wat is traditionally served with injera, a sourdough flatbread, but it can also be served over rice or with other types of bread. Pair it with a side of vegetables or salad for a complete meal.
To control the spiciness of Missir Wat, you can add less ginger and omit any additional spices. If you prefer it spicier, consider incorporating chili powder or minced fresh chilies during cooking.
Tips:
- Rinse the lentils thoroughly before cooking to remove any dust or debris.
- To enhance the flavor, sauté the onions until they are golden brown and caramelized.
- Consider adding berbere spice for an authentic Ethiopian flavor if you have it on hand.
- If you prefer a thicker consistency, cook the lentils longer or reduce the amount of water slightly.
- Use fresh ginger and garlic for a more aromatic and intense flavor.
Nutrition per serving
4 ServingsCalories 380kcal
Protein 24g
Carbohydrates 70g
Fiber 13g
Sugar 8g
Fat 27g
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