Ethiopian Red Lentils (Missir Wat)

Ethiopian Red Lentils (Missir Wat)

  • Servings: 6
  • Difficulty: easy
  • Print

Posted by threeovens.

This is a hearty lentil dish with a rich berbere flavor. Use less seasoning if you want it less spicy – use more for more heat.


  • 3 onions, chopped
  • 1/2 cup oil
  • 2-3 tablespoons berbere seasoning
  • 7 ounces of canned diced tomatoes
  • 3 cups water
  • 2 cups red lentils, rinsed well
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • salt


  1. Heat a large stockpot over medium heat. Add the oil, onions, and berbere seasoning and cook, stirring frequently, until the onions soften and start to turn translucent.
  2. Stir in the tomatoes and several spoonfuls of the tomato liquid. Add the water and bring to a boil. Stir in the lentils.
  3. Turn the heat to medium-low and simmer until the lentils have softened. You may need to add a little more water if the pot becomes dry and the lentils are not yet tender.
  4. Add the garlic, ginger, and season with salt and simmer a couple of minutes more before serving.