Misr Wot Ethiopian Lentil Soup
Experience the warm, aromatic flavors of Ethiopia with Misr Wot, a soul-soothing red lentil soup brimming with spices and rich, hearty ingredients. This authentic Ethiopian dish highlights the bold and vibrant notes of berbere spice blend, paired with the comforting earthiness of red lentils. Slowly simmered with a base of fragrant garlic, ginger, and caramelized onions, this one-pot wonder is deeply satisfying yet easy to prepare in just under an hour. Perfectly vegan and gluten-free, Misr Wot can be served as a standalone meal or alongside traditional injera, fluffy flatbreads, or steamed rice. With its velvety texture and complex layers of flavor, this Ethiopian lentil soup is a delightful way to explore East African cuisine from the comfort of your kitchen!
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 2 tablespoons vegetable oil
- 1.5 tablespoons berbere spice blend
- 2 tablespoons tomato paste
- 4 cups water or vegetable broth
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside to drain.
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the finely chopped onions and sauté until they are golden brown, about 8–10 minutes, stirring occasionally to prevent burning.
Stir in the minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
Add the berbere spice blend and mix well, cooking for another 1–2 minutes to toast the spices and deepen their flavor.
Stir in the tomato paste and cook for 2 minutes, allowing it to incorporate with the onions and spices.
Add the rinsed red lentils to the pot and stir to coat them with the spice mixture.
Pour in the water or vegetable broth, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes, or until the lentils are soft and fully cooked. Stir occasionally to prevent sticking and add more water if the soup becomes too thick.
Season with salt and black pepper to taste.
Remove the pot from the heat and let the soup cool for 5 minutes before serving.
Ladle the Misr Wot into bowls and garnish with freshly chopped cilantro if desired. Serve hot alongside injera, flatbread, or steamed rice.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6160 mg | 268% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 16.2 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1741 mg | 37% | |
*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.
