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ethiopian lentils recipe with berbere

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!
Course Entree
Cuisine Ethiopian
Keyword ethiopian, misir wat, red lentils
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Calories 284kcal



  • 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.**



* 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.


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