Mesir Wat Ethiopian Red Lentils
Discover the bold and vibrant flavors of Mesir Wat, a traditional Ethiopian red lentil stew that’s as comforting as it is flavorful. This hearty dish features protein-packed red lentils simmered in a rich, spiced sauce made with fragrant berbere spice blend, sautéed onions, garlic, and fresh ginger. Enhanced with tomato paste and a hint of ground turmeric, it delivers a depth of flavor that’s both earthy and tangy. Ready in under an hour, this vegan-friendly recipe is perfect for weeknight dinners and pairs beautifully with injera, rice, or your favorite flatbread for an authentic Ethiopian experience. Whether you're exploring global cuisines or looking for a nourishing plant-based meal, Mesir Wat is sure to impress with its warm, aromatic spices and satisfying texture.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup Red lentils
- 1 large Onion
- 3 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 2 tablespoons Berbere spice blend
- 2 tablespoons Tomato paste
- 3 tablespoons Vegetable oil
- 3 cups Water
- 1 teaspoon Salt
- 0.5 teaspoon Ground turmeric
Instructions
Rinse the red lentils under cold water until the water runs clear. Set them aside to drain.
Finely chop the onion, mince the garlic, and grate the fresh ginger.
Heat the vegetable oil in a large pot or skillet over medium heat.
Add the chopped onion to the pot and sauté for 5–7 minutes, stirring often, until soft and golden brown.
Add the minced garlic, grated ginger, and berbere spice blend to the onions. Stir well, cooking for 1–2 minutes until aromatic.
Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
Add the rinsed red lentils, ground turmeric, and salt to the pot. Stir to coat the lentils with the spiced onion and tomato mixture.
Pour in the water. Bring the mixture to a boil over high heat, then reduce to a simmer.
Cover the pot and cook the lentils for 25–30 minutes, stirring occasionally, until the lentils are tender and the sauce is thickened. If needed, add a little more water during cooking to reach your desired consistency.
Check for seasoning and adjust with more salt if necessary.
Serve hot with injera, rice, or flatbread, and enjoy this comforting Ethiopian dish.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 4.3 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
