Go Back
A rustic ceramic bowl filled with rich, red Ethiopian misir wot (spiced lentil stew) garnished with fresh parsley, accompanied by two folded pieces of golden-brown injera flatbread and a small dish of vibrant cucumber, tomato, and red onion salad, all arranged on a textured wooden table with soft natural light and a cozy, blurred background.
Print Pin

Ethiopian-Inspired Misir Wot with Injera-Style Flatbread

This vibrant Ethiopian-inspired Misir Wot with Injera-Style Flatbread brings the rich, complex flavors of East Africa to your dinner table while keeping preparation simple and ingredients plant-based. The hearty red lentil stew paired with a quick homemade flatbread creates a satisfying meal that's as delicious as it is nutritious.
Course Main Course
Cuisine Ethiopian
Diet Vegan
Keyword lentils
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3
Calories 848kcal
Author Claude 3.7 Sonnet

Equipment

  • 1 Stove ceramic cooktop
  • 1 Pan for the flatbread
  • 1 large pot or a rice cooker for the lentils
  • mixing bowl
  • citrus juicer
  • measuring cups and spoons
  • spatula for flipping the flatbread
  • grater for the ginger
  • sieve for rinsing lentils
  • cutting boards and knives

Ingredients

  • 1½ cups red lentils
  • 1 large onion finely diced
  • 4 cloves garlic minced
  • 1 inch piece fresh ginger grated
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika mix of sweet and smoked
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 3 cups vegetable broth
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh parsley for garnish

For the Quick Injera-Style Flatbread:

  • 1 cup whole wheat flour
  • ½ cup chickpea flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup water
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons rapeseed oil

For the Side Salad:

  • 1 cucumber diced
  • 2 tomatoes diced
  • ½ red onion thinly sliced
  • Juice of ½ lemon
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

For the Misir Wot:

  • Rinse the red lentils thoroughly until water runs clear, then set aside.
  • Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
  • Add minced garlic and grated ginger, cook for another minute until fragrant.
  • Stir in tomato paste and all the spices (paprika, cumin, turmeric, cinnamon, and cardamom). Toast the spices for 30 seconds until aromatic.
  • Add the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer, partially covered, for 20-25 minutes until lentils are tender and the stew has thickened.
  • Stir occasionally to prevent sticking. Add more broth if needed.
  • Once lentils are cooked, stir in lemon juice and season with salt and pepper to taste.

For the Quick Injera-Style Flatbread:

  • In a large bowl, whisk together whole wheat flour, chickpea flour, baking powder, and salt.
  • Add water and apple cider vinegar, whisking until smooth. Let the batter rest for 10 minutes.
  • Heat a non-stick skillet over medium heat and lightly brush with rapeseed oil.
  • Pour about ⅓ cup of batter into the pan, tilting to spread it into a thin circle.
  • Cook until bubbles form on the surface and the edges look dry, about 2 minutes.
  • Flip and cook for another minute. Transfer to a plate and cover with a clean kitchen towel to keep warm.
  • Repeat with remaining batter.

For the Side Salad:

  • Combine cucumber, tomatoes, and red onion in a bowl.
  • Drizzle with lemon juice and olive oil, then season with salt and pepper.
  • Toss gently to combine.

Notes

Serving suggestion:
Serve the Misir Wot in bowls with the injera on the side. The traditional Ethiopian way is to tear pieces of the injera and use them to scoop up the stew. Place the side salad in a separate bowl. Garnish the stew with fresh parsley.
For the perfect pairing with your Ethiopian-Inspired Misir Wot, I recommend two distinct options: a refreshing sparkling water with lemon wedges to cleanse the palate between bites of the spiced lentil stew, or an authentic Ethiopian beer like St. George or Meta, whose light, malty profile complements the dish's complex flavors without overwhelming them.
 
Allergens:
  • Wheat/Gluten
  • Check the ingredients of your vegetable broth for allergens like celery
 
Emission Hotspots:
  • Shop to home transportation, if a combustion car is used
 
Sustainability tips:
  • Walk or bike to the supermarket and farmer’s market
  • Cook the lentils in a rice cooker (e.g. the Reishunger Digital Reiskocher) to save some energy
  • Buy organic ingredients to reduce chemical intake and enhance biodiversity
  • Make your guinea pigs 🐹 happy by giving them any remaining parsley and cucumber
  • Store leftover lentil stew in airtight containers in the refrigerator for up to 3-4 days, or freeze portions for future meals
  • Cook multiple flatbreads at once if you have a large enough pan
  • Batch cook components of the meal that store well, reducing the need for multiple cooking sessions
  • Compost any unavoidable food waste like lemon rinds or vegetable trimmings
  • Incorporate seasonal vegetables into your side salad