Name: Vegan Ethiopian Red Lentils (Misir Wat) Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Ethiopian
Ingredients: 3 tablespoons olive oil*; 1 medium yellow onion, diced; 3 cloves of garlic, minced; 1 tomato, chopped; 2 tablespoons tomato paste; 2 tablespoons berbere spice; 1 cup red lentils; 2 cups vegetable broth; 1/4 – 1/2 cup water; Sea salt, to taste

Jump to Recipe· 4.2 from 4 reviews

If you’ve ever wanted to dive into the vibrant flavors of Ethiopian cuisine, you’re going to love this Vegan Ethiopian Red Lentils (Misir Wat) Recipe. It’s a hearty, deeply spiced dish that will transport your senses straight to Addis Ababa with every bite. Rich, savory, and perfectly balanced with the warm heat of berbere spice, this recipe highlights the magic of red lentils simmered to tender perfection. Whether you’re new to Ethiopian cooking or a longtime fan, making this dish at home is a rewarding culinary adventure that’s as nourishing as it is delicious.

Ingredients You’ll Need

The image shows four steps of cooking in a red pot with a white inside on a white marbled surface. In the first part, the pot contains small, pale yellow chopped onions being stirred with a wooden spoon. In the second part, the onions are mixed with a thick reddish sauce, coating the pieces and the pot's inside walls. The third part shows the same mixture with added orange lentils on top, and the wooden spoon placed beside them. In the final part, the lentils and sauce have been combined into a thick, chunky orange mixture, with the wooden spoon resting on the side inside the pot. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Vegan Ethiopian Red Lentils (Misir Wat) Recipe is in its simplicity, using a handful of essential ingredients that come together to form complex layers of taste and texture. Each component plays a special role: from the sweetness of caramelized onions to the tangy depth of tomato paste, and the fiery warmth of berbere seasoning that defines this dish.

Olive oil: Provides a luscious base to gently cook the aromatics and layer the flavors.
Yellow onion: Adds natural sweetness and a soft texture that melts seamlessly into the lentils.
Garlic cloves: Infuse the dish with a subtle pungency that enhances every bite.
Tomato: Offers fresh acidity and body, balancing the spice.
Tomato paste: Intensifies the tomato flavor and enriches the sauce with a deep, savoury note.
Berbere spice: The soul of this recipe, a fragrant and fiery Ethiopian blend that ignites the palate.
Red lentils: The star ingredient, which cooks down into a creamy, satisfying texture.
Vegetable broth: Enhances the dish’s depth with a rich, savory foundation.
Water: Used to adjust consistency as the lentils cook.
Sea salt: Essential to lift all the natural and spiced flavors in perfect harmony.

How to Make Vegan Ethiopian Red Lentils (Misir Wat) Recipe

Step 1: Gently Soften Onions and Build the Flavor Base

Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the diced yellow onions and let them cook slowly for about 5 to 6 minutes until they turn soft and translucent. This step brings out their natural sweetness, creating the perfect savory foundation. Then, add minced garlic, chopped tomatoes, tomato paste, and 1 tablespoon of berbere spice. Stir everything together and cook for another minute to allow the spices to bloom and coat the vegetables in their intense aroma.

Step 2: Add Lentils, Broth, and Simmer Slowly

Next up, pour in the red lentils, vegetable broth, 1/4 cup of water, and a pinch of sea salt. Bring this mixture to a full boil before lowering the heat to a gentle simmer. Let it cook uncovered for 35 to 40 minutes, stirring occasionally, until the lentils are completely soft and tender. This slow simmer lets the lentils absorb all the flavors and thicken into a luscious, stew-like consistency that’s absolutely irresistible.

Step 3: Final Seasoning and Adjustments

Once the lentils are cooked through, take the pot off the heat. Stir in the remaining 1 tablespoon of olive oil and the final tablespoon of berbere to give the dish an extra layer of spice and richness. If the mixture feels too thick, add more water a little at a time until you reach your desired consistency. Taste and adjust the salt as needed — this balancing act is key for bringing out the vibrant flavors in the Vegan Ethiopian Red Lentils (Misir Wat) Recipe.

Step 4: Serve Right Away

Your misir wat is now ready to enjoy! This dish tastes best fresh and warm, perfect for scooping up with traditional Ethiopian flatbread called injera or even a crusty bread of your choice.

How to Serve Vegan Ethiopian Red Lentils (Misir Wat) Recipe

A white bowl with a black rim is filled with thick orange lentil stew that has a slightly chunky texture. In the center, a green cilantro leaf sits on top. A wooden spoon rests inside the bowl on the right side, partially dipped into the stew. Around the bowl, on a white marbled surface, there is a small white dish with diced red tomatoes in the top left, a wooden bowl filled with dry orange lentils above the white bowl, and fresh cilantro leaves near the top left. To the right, there is a stack of light brown, round flatbreads with a porous texture, and one flatbread is placed on the bottom left side of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your misir wat can enhance its presentation and flavor profile. Fresh chopped cilantro or parsley adds a burst of color and a hint of brightness that contrasts beautifully with the richness of the lentils. A squeeze of fresh lemon juice over the top can also elevate the dish with a pop of acidity, balancing the deep spices perfectly.

Side Dishes

This Vegan Ethiopian Red Lentils (Misir Wat) Recipe pairs beautifully with classic Ethiopian injera, a spongy flatbread that’s perfect for scooping. If injera isn’t available, warm pita bread or naan make excellent alternatives. To round out your meal, consider serving with simple steamed vegetables or a fresh salad to add a crisp counterpoint to the dish’s hearty texture.

Creative Ways to Present

For a festive occasion or an inviting dinner, serve the misir wat in a communal platter alongside other Ethiopian dishes such as sautéed greens (gomen) or spiced chickpeas (shiro). Layering the lentils atop a bed of fluffy rice and garnishing with toasted nuts or seeds brings an exciting twist to traditional presentation styles that your guests will love.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. The flavors actually deepen overnight, making the lentils even more delicious the next day. Keep the misir wat chilled and consume within 3 to 4 days to ensure freshness and food safety.

Freezing

This recipe freezes beautifully, making it perfect for meal prep. Transfer portions into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Reheating

Reheat your Vegan Ethiopian Red Lentils (Misir Wat) Recipe slowly over low heat, stirring occasionally. Add a splash of water or vegetable broth if it feels too thick to help revive its creamy texture. Avoid overheating to maintain the vibrant flavors and smooth consistency.

FAQs

What is berbere and where can I find it?

Berbere is a fragrant Ethiopian spice blend made with chili peppers, garlic, ginger, basil, and several other spices. It’s the key flavor in misir wat, giving the dish its signature heat and complexity. You can find it in international markets, specialty spice stores, or online.

Can I substitute red lentils with another type?

While red lentils are traditional and cook down into a creamy texture, you could use yellow lentils or split peas. Keep in mind, cooking times and textures will vary slightly, but the dish will still be delicious.

Is this recipe gluten-free?

Absolutely! The Vegan Ethiopian Red Lentils (Misir Wat) Recipe is naturally gluten-free. Just be cautious to serve it with gluten-free flatbread or rice if gluten intolerance is a concern.

How spicy is this dish?

The heat level depends on the amount and type of berbere spice you use. It’s moderately spicy with warm heat rather than overwhelming fire. Feel free to adjust the amount to suit your spice tolerance.

Can I make this recipe in advance for a crowd?

Yes! This dish is perfect for making ahead since the flavors actually improve after sitting for a few hours or overnight. Prepare it ahead and gently reheat before serving for an effortless and impressive dish.

Final Thoughts

There’s something truly special about the way the Vegan Ethiopian Red Lentils (Misir Wat) Recipe brings together simple ingredients into a symphony of flavors that feel both exotic and comforting. Whether you’re cooking it for yourself or serving friends and family, this dish is guaranteed to warm hearts and inspire smiles. Go ahead and give it a try—you might just discover a new favorite to add to your regular rotation!

Vegan Ethiopian Red Lentils (Misir Wat) Recipe

Ingredients You’ll Need

How to Make Vegan Ethiopian Red Lentils (Misir Wat) Recipe

Step 1: Gently Soften Onions and Build the Flavor Base