Misir Wat with Injera and Tangy Tomato Salad
Ethiopian-style red lentil stew featuring berbere, onions, and garlic, served with traditional injera and a bright tomato salad. This meal blends warming spices with tangy greens and a sour-sour injera to balance the lentils.
- Prep Time: 15 min
- Cook Time: 40 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ cup red lentils, rinsed
- ½ small red onion, finely chopped
- 1 ½ cloves garlic, minced
- ½ tbsp berbere spice mix
- 1 tbsp olive oil
- ½ cup crushed tomatoes
- 1 cups water or vegetable stock
- ½ tsp ground cumin
- ½ tsp paprika
- ¼ tsp salt
- Injera for serving
- Tangy tomato salad: 2 tomatoes, diced; 1/4 red onion, thinly sliced; 1 tbsp lemon juice; 1 tsp olive oil; pinch salt
- Optional: fresh cilantro or parsley for garnish
Instructions
- Heat oil in pot; add onion and garlic, sauté 3–4 minutes until soft and translucent.
- Stir in berbere, cumin, and paprika; cook 1 minute until fragrant.
- Add lentils, crushed tomatoes, and water; bring to a simmer and cook 20–25 minutes until lentils are tender and sauce thickens, stirring occasionally.
- Season with salt; adjust consistency with water if needed; simmer 2–3 more minutes.
- Meanwhile, mix salad ingredients in a bowl; let sit 5 minutes to meld flavors.
- Serve hot misir wat with injera on the side and the tangy tomato salad; finish with cilantro if desired.
Chef’s Pro Tips
- Add a squeeze of lemon to the lentil stew for brightness.
- Toast injera lightly on a dry pan before serving for extra aroma.
Serving Suggestions
Pair with extra injera slices and a simple cucumber salad for a complete plate.
Storage Instructions
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water.
Nutritional Estimates
Per serving · 2 servings total
| calories | 385 |
|---|---|
| protein | 16 |
| carbs | 58 |
| fat | 9 |
| fiber | 9 |
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