Vegan Ethiopian Red Lentils (Misir Wat)
These Ethiopian lentils are flavorful, filling and easy to make. Also called misir wat, these spicy red lentils are vegan and high protein!
Servings: 4
Calories: 284kcal
Ingredients
- 3 tablespoons olive oil*
- 1 medium yellow onion
- 3 cloves of garlic
- 1 tomato , chopped
- 2 tablespoons tomato paste
- 2 tablespoons berbere
- 1 cup red lentils
- 2 cups vegetable broth
- 1/4 - 1/2 cup water
- Sea salt to taste
Instructions
- Heat 2 tablespoons of oil in a large pot over medium heat. Add the onions and cook for 5 - 6 minutes until softened. Add the garlic, tomatoes, tomato paste, and 1 tablespoon of berebe. Mix together and cook another minute or so.
- Add the red lentils, vegetable broth, 1/4 cup of water, and a pinch of salt. Bring to a boil and reduce to simmer. Cook for 35 - 40 minutes until the lentils are soft and tender.
- Remove the lentils from the heat and stir in the remaining 1 tablespoon of oil, berebe, and if it's too thick a bit more water. Taste and add more salt if needed.
- Serve immediately with your choice of flatbread.**
Video
Notes
* traditionally this is made with clarified butter, so if you can eat dairy, feel free to use ghee.
** traditionally serve this with injera, but if you can't find injera (or have the time to make it), you can try my gluten-free naan or quinoa flatbreads.
** traditionally serve this with injera, but if you can't find injera (or have the time to make it), you can try my gluten-free naan or quinoa flatbreads.
Nutrition
Serving: 0.74cup | Calories: 284kcal | Carbohydrates: 35g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Sodium: 541mg | Potassium: 633mg | Fiber: 15g | Sugar: 5g | Vitamin A: 647IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 4mg