Missir Wat, Red Lentils with Berebere


  • 1/3 c. oil
  • 1/2 large onion, chopped
  • 2-3 tbsp. berbere
  • 1/2 14 oz. can diced tomatoes
  • 3 c. water, plus extra on hand
  • 2 c. split red lentils, rinsed well
  • minced ginger and garlic (about 1 tbsp. each)
  • salt to taste

In a large stock pot, cook the onions with oil on medium/medium-high heat for several minutes, stirring frequently, until turn translucent. Add the berbere simmer together for several minutes as berere needs to be cooked at the beginning of the dish. Add the tomatoes water and bring to a boil. Add the rinsed lentils and stir to combine all the ingredients. Turn the heat to low-medium and simmer, but keep a close eye on the lentils- if the liquid has been absorbed before the lentils have softened, add more water as needed and continue cooking on low heat. Add the ginger and garlic and salt, stir well, and continue simmering until the lentils are completely tender.


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