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Misir Wott
From Neil Johnson Chair of Trustees, Lalibela Trust

Misir Wott traditionally accompanies injera. 

Wott is a general term for a wide range of recipes which produce small mounds of usually spicy food placed on top of the injera.   It is eaten with the fingers and in an intimate social group “fingers full” are offered to the open mouth of the person next to or near to you.   This process is known as gursha – a sign of friendship, love, or hospitality. This cultural practice highlights the communal aspect of eating in Ethiopia, where sharing food is a way to bond and show affection.

Ingredients
  • 1 cup red lentils
  • 2 tablespoons vegetable oil or clarified butter
  • 1 large onion, finely chopped
  • cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 2-3 tablespoons berbere spice mix (adjust to taste)
  • 1 can diced tomatoes** or 2 fresh tomatoes, chopped
  • 2-3 cups water
  • Salt, to taste
  • Fresh cilantro or parsley, for garnish (optional)
Instructions
  1. Rinse the lentils: Start by rinsing the red lentils under cold water until the water runs clear.
  2. Sauté onion: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.
  3. Add garlic and ginger: Stir in the minced garlic and ginger, cooking for another minute until fragrant.
  4. Incorporate spices: Add the berbere spice mix to the pot, stirring well to combine. Cook for another 2-3 minutes to toast the spices slightly.
  5. Add tomatoes: Stir in the diced tomatoes (with their juices) and cook for about 5 minutes until the tomatoes break down.
  6. Cook lentils: Add the rinsed lentils and water. Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-30 minutes, or until the lentils are soft and the stew has thickened. Stir occasionally and add more liquid if necessary.
  7. Season: Once the lentils are cooked, season with salt to taste. If you prefer a smoother texture, you can mash some of the lentils with a fork.
  8. Serve: serve with fresh cilantro or parsley if desired. Serve hot on injera.

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