Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Base
Lentils
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Base · About 10 min
- Cook onion in oil from 40 ml neutral oil, 200 g onion, finely chopped, 20 g garlic, grated, 15 g ginger, grated, 25 g berbere, 30 g tomato paste 10 minutes; add garlic, ginger, berbere and paste for 2 minutes.
Lentils · About 30 min
- Add 300 g red lentils, rinsed, 900 ml water, ¾ tsp salt; simmer gently 25–30 minutes, stirring.
Finish · About 5 min
- Add hot water if needed; stop when lentils are soft and sauce is thick.
Check: The lentils are soft, with no hard centre, and the sauce is thick.
Tips
- Stir frequently as red lentils break down.
- Judge Misir Wat by the texture and doneness signs in its steps. Your pan and heat affect how long Misir Wat takes to cook.
Substitutions
- Use a mild berbere blend for less chili heat.
Storage
- Get perishable Misir Wat into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Misir Wat within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Misir Wat to 74°C / 165°F, stirring or turning it for even heating. When Misir Wat is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Misir Wat includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Misir Wat becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Misir Wat one day ahead. For Misir Wat, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Misir Wat on the day of serving.
FAQ
What matters most when making Misir Wat?
Stir frequently as red lentils break down.
What can I substitute in Misir Wat?
Use a mild berbere blend for less chili heat.
Can I prepare Misir Wat ahead?
Prepare the measured ingredients for Misir Wat one day ahead. For Misir Wat, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Misir Wat on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
