ForkwiseMisir Wat (Ethiopian Spiced Red Lentils)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.
Ingredients
- 3 tbsp cooking oil
- 2 onions, very finely chopped
- 3 cloves garlic, crushed
- 2 cm fresh ginger, grated
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 1 tsp cayenne pepper
- ½ tsp ground fenugreek
- ½ tsp ground cardamom
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- 1½ cups red lentils, rinsed
- 4 cups water
- 1 tsp salt
Method
- Cook the onions in a dry pot over medium heat for 8 minutes, stirring, until soft. Add the oil and cook 5 minutes more.
- Add the garlic, ginger, tomato paste and all the spices and stir for 2 minutes.
- Add the lentils and water and simmer for 25 minutes, stirring often, until thick and soft. Season with salt.
- Serve with 100% teff injera or rice.
Gluten-free check: Ready-mixed berbere blends can contain wheat or be packed with it, so we use single spices.
Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.