International Cuisine > African Cuisine > East African Dishes > Injera and Stew Recipes

Misir Wot with Injera

Misir Wot is a flavorful and spicy Ethiopian lentil stew, a popular vegetarian dish often served with injera. It's a staple in Ethiopian cuisine, known for its rich flavors and satisfying texture.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
4-6
Ingredients
  • 1 cup Red lentils
  • 2 medium Red onions, finely chopped
  • 2-3 tablespoons Berbere spice mix
  • 1/4 cup Vegetable oil
  • 4 cloves Garlic, minced
  • 1 tablespoon Ginger, minced
  • 2 tablespoons Tomato paste
  • 3-4 cups Water or vegetable broth
  • 2 cups Injera Flour (Teff flour)
  • 1/2 cup All-Purpose Flour
  • 3-4 cups Water
  • 1/2 teaspoon Yeast

Sautéing the Aromatics

In a medium pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped red onions and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Adding Spices and Tomato Paste

Stir in the Berbere spice mix and tomato paste. Cook for 2-3 minutes, stirring constantly to prevent burning. This helps to bloom the spices and enhance their flavor.

Cooking the Lentils

Add the red lentils to the pot and stir to coat them with the spice mixture. Pour in the water or vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally to prevent sticking. If the stew becomes too thick, add more water or broth.

Making the Injera Batter

In a large bowl, combine the injera flour, all-purpose flour, yeast, and water. Mix well until a smooth batter forms. The batter should be thin enough to pour easily.

Fermenting the Batter

Cover the bowl with plastic wrap and let it sit at room temperature for 1-3 days to ferment. The batter will bubble and become slightly sour. This fermentation process is crucial for the characteristic taste and texture of injera.

Cooking the Injera

Heat a large, flat non-stick griddle or crepe pan over medium heat. Pour a thin layer of the batter onto the hot griddle, spreading it evenly. Cover the griddle and cook for 2-3 minutes, or until the injera is set and small bubbles appear on the surface. Do not flip the injera. Remove from the griddle and let it cool slightly. The injera should be spongy and slightly sour.

Serving

Serve the Misir Wot hot, ladled over injera. You can also serve it with other Ethiopian dishes such as Gomen (collard greens) or Atakilt Wat (vegetable stew).

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120-150 kcal; Protein: 7-10g; Fat: 3-5g; Carbohydrates: 15-20g; Fiber: 5-7g. These values are estimates and can vary based on specific ingredients and preparation methods. Lentils are a great source of plant-based protein and fiber.

Other Important Considerations for Nutrition

Red lentils are a good source of iron and folate. Berbere spice contains capsaicin, which may have anti-inflammatory properties. Consider using low-sodium vegetable broth to reduce sodium content. Adjust spice levels to your preference. Ensure lentils are cooked thoroughly for optimal digestion. Teff flour, used for injera, is gluten-free and a good source of iron.

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FAQ

  • Can I use other types of lentils?

    While red lentils are traditional for Misir Wot, you can use brown or green lentils, but the cooking time may need to be adjusted. Red lentils cook the fastest and create a smoother texture.
  • Is Misir Wot spicy?

    The spiciness of Misir Wot depends on the amount of Berbere spice mix used. You can adjust the amount to your preference.
  • How do I store leftover Misir Wot?

    Store leftover Misir Wot in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes better the next day!
  • What if my Injera batter doesn't bubble?

    The bubbling indicates fermentation. Ensure your yeast is active and the room temperature is warm enough. If it doesn't bubble after 24 hours, try adding a pinch more yeast or moving it to a warmer location.