Ethiopian dinner
Ethiopian Misir Wot (Spiced Red Lentils)
Rich, warming red lentils slow-cooked with heaps of onion and berbere spice. Deeply comforting and naturally vegan.
Jump to recipe
- 40 min · Under 40 min
- Beginner
- Hot spice
- Serves 2
- Hob
VeganVegetarianGluten freeDairy freeBalancedHotBudget friendlyOne potMeal prepHealthy
Contains: none of the 9 main allergens. Always check ingredient labels.
Why you'll love it
- Ready in about 40 minutes
- Budget friendly
- One pot
- Meal prep
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Hold back the heat and add it at the table for grown-ups.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Red lentils, rinsed180 g
- Red onions, very finely chopped2 whole
- Garlic cloves, minced3 whole
- Fresh ginger, grated1 tsp
- Berbere spice mix2 tbsp
- Tomato paste1 tbsp
- Olive oil3 tbsp
- Vegetable stock600 ml
- Basmati rice (or injera, if gluten isn't a concern)140 g
- Tomato and red onion salad150 g
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.
You might also like
Appears in
Still undecided? Let Salty pick tonight's dinner