Red Lentil Stew With Berbere (Mesir Wat)
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A hearty Ethiopian red lentil stew flavored with berbere spice blend and spiced butter. This vegetarian dish is thick, pureed, and served with cilantro and lime juice.
Ingredients
- 29.6 ml Ethiopian Spiced Butter
- 1 onion diced
- 4 clove garlic minced
- 9.86 ml ginger peeled and grated
- 14.8 ml berbere
- 4.93 ml turmeric
- 4.93 ml paprika
- 4.93 ml cumin
- 473 ml water
- 4.93 ml fine sea salt
- 237 ml red lentils rinsed
- 14.8 ml lime juice freshly squeezed
- 29.6 ml cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 265 mg
- Iron: 3.35 mg
- Magnesium: 44.7 mg
- Phosphorus: 228 mg
- Potassium: 667 mg
- Zinc: 1.77 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml Ethiopian Spiced Butter
- 14.8 ml berbere
- 4.93 ml turmeric
- 4.93 ml paprika
- 4.93 ml cumin
- 473 ml water
- 4.93 ml fine sea salt
Prepare
- Dice 1 onion
- Mince 4 clove garlic
- 9.86 ml ginger, peeled and grated
- Rinse 237 ml red lentils
- 14.8 ml lime juice, freshly squeezed
- Chop 29.6 ml cilantro
Let's Cook
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Step 1.
Heat a heavy 4-quart pot over medium heat and add 2 tablespoons Ethiopian Spiced Butter (or ghee or unsalted butter). Once it begins to bubble, add 1 diced onion and sauté until golden, 8 to 10 minutes, stirring occasionally.
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Step 2.
Stir in 4 minced garlic cloves and cook until softened, about 1 minute.
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Step 3.
Add 2 teaspoons grated ginger, 1 tablespoon berbere, 1 teaspoon turmeric, 1 teaspoon paprika, and 1 teaspoon cumin. Stir together to form a paste, about 30 seconds.
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Step 4.
Pour in 2 cups water and stir to dissolve the paste. Add 1 teaspoon fine sea salt and 1 cup rinsed red lentils, stirring to combine and break up any clumps.
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Step 5.
Increase heat to medium-high and bring the mixture to a simmer. Once bubbling, cover the pot, reduce heat to low, and simmer for 20 to 25 minutes. Check occasionally to maintain a low simmer, but do not stir. The lentils should break down into a thick, pureed stew with no remaining water. If it becomes too dry, add a splash of water or extra ghee.
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Step 6.
Remove from heat. Stir in 2 teaspoons fresh lime juice, taste, and add more lime juice if desired. Adjust salt if needed.
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Step 7.
Serve immediately, sprinkled with 2 tablespoons chopped cilantro.