Misir Wot is a healthy, protein packed Ethiopian stew made with lentils, and a flavorful spice mix called Berbere. This EASY Instant Pot recipe is quick to make and served with rice makes a complete meal.
I love Ethiopian cuisine and always wanted to try my hand on some of my favorite recipes. The 2 main ingredients for this delicious dish are red lentils, also known as masoor daal in India and the Berbere spice mix. Berbere, is an Ethiopian spice blend commonly used to season lentils, chicken and fish.
Finding fresh, good quality Berbere can be a challenge, so I decided to try my own homemade version. I was pleasantly surprised with the outcome. Adding my homemade spice mix to the dishes not only elevated the flavors of the dishes but it reminded me of the taste from authentic Ethiopian restaurants.
The spices I used – cayenne pepper, paprika, fenugreek seeds, dried ginger, coriander, cloves, etc – were already stocked in my pantry. With the bold and fresh flavors, I was thrilled to have the spice blend handy, so that I can cook spicy Ethiopian food at home in no time. Here is a more detailed recipe for homemade Berbere Spice Blend.
Note: You can buy Berbere spice blend at either whole foods or online spice stores likes Penzy’s.
A disclaimer here before I share the recipe, this is my quick and EASY version of the Ethiopian Misir Wot or Wat. I use oil or ghee to make this recipe instead of the traditional Niter Kibbeh which is the Ethiopian spiced clarified butter. If you have Niter Kibbeh on hand, feel free to use it instead of oil or ghee in this recipe.
Here is how to make Spicy Ethiopian Misir Wot using Instant Pot Pressure Cooker:
Step 1: Turn Instant Pot to Saute mode and heat add oil or ghee. Add onions and saute for 2 minutes. Add ginger and garlic. Mix well and cook for 30 seconds. Add red lentils, berbere spice blend and salt. Add 2 cups of water and mix everything together.
Step 2: Close Instant Pot lid with pressure valve to sealing. Cook on Manual(Hi) for 15 mins followed by natural pressure release. Open Instant Pot and give a quick stir. Add more water to bring the stew to desired consistency. Mix well. Garnish with chopped cilantro and squeeze fresh lime juice.
Serve hot with steamed rice or naan.
Don’t have an Instant Pot? It’s easy to make Misir Wot on stove top too:
- Heat oil or ghee in a heavy bottom pot or stove top pressure cooker. Add onions and sauté for 2 minutes. Add ginger and garlic. Mix well and cook for 30 seconds.
- Add red lentils, berbere spice blend and salt. Add 3 cups of water and mix everything together.
- Cook covered for 15 to 20 minutes. If using a pot stir occasionally and add more water if needed. Adjust salt and add more berbere spice as per your taste.
- Garnish with chopped cilantro and squeeze fresh lime juice.
Do you enjoy cooking authentic recipes from various cuisines? Here are some of my favorite homemade spice mixes that make a world of difference in taste:
Here is my 11-year old helping me cook, as I worked on the video:
Love to add lentils as a source of plant based proteins in your meals? Check out my guide to lentils and beans and some of my favorite recipes using them:
- Easy Spinach Daal – Dump and go recipe with red lentils & spinach
- Punjabi Daal Makhani – Creamy whole urad and kidney beans
- Maharashtrian Matkichi Usal – Sprouted moth beans curry
- Chawli Usal – Curried black eyed peas
- Shepu Bhaji – Garlic Dill lentils
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
- 1 cup split red lentils
- 2 tablespoons olive oil or ghee
- 1 medium red onion diced
- 1 teaspoon fresh ginger grated
- 4 cloves garlic minced
- 1-2 tablespoon berbere spice blend
- 1 teaspoon salt
- 2-3 cups water divided
- 2 tablespoons cilantro chopped (optional)
- 1/2 lime
- Turn Instant Pot to Saute mode. After the ‘hot’ sign displays, add oil and onions. Mix well. Cook covered with a glass lid for 2 minutes.
- Add ginger and garlic. Mix well and cook for 30 seconds.
- Add red lentils, berbere spice blend and salt. Add 2 cups of water and mix everything together.
- Close Instant Pot lid with pressure valve to sealing. Cook on Manual(Hi) for 15 mins followed by natural pressure release.
- Open Instant Pot, Stir everything. Add more water to bring the stew to desired consistency. Mix well.
- Garnish with chopped cilantro and squeeze fresh lime juice on top before serving with steamed rice or bread.
Recipe Video
Misir Wot stove top recipe:
- Heat oil or ghee in a heavy bottom pot or stove top pressure cooker. Add onions and sauté for 2 minutes. Add ginger and garlic. Mix well and cook for 30 seconds.
- Add red lentils, berbere spice blend and salt. Add 3 cups of water and mix everything together.
- Cook covered on medium heat for 15 to 20 minutes. If using a pot stir occasionally and add more water if needed. Adjust salt and add more berbers spice as per your taste.
- Garnish with chopped cilantro and squeeze fresh lime juice.
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Cook with Smile.. says
Looks delicious ?
Archana says
Thank you Lathi! For such less efforts, it sure is a super flavorful dish.
Hans Susser says
Yes Please 🙂
nutmegandwhiskey says
? Wow! It looks so beautiful! That spice blend sounds really divine.
Archana says
Thank you! It is a delicious spice blend. It goes well on Ethiopian dishes as well as dips, tacos, burgers, etc.
annika says
Just saw the video… such a simple and nourishing recipe!
Archana says
Thank you Annika! Berbere does the magic in this recipe. So flavorful and yummy.
Sumith says
Beautiful flavour filled recipe!
Archana says
Thank you Sumith!
Pan says
This I really want to try ! Without a pressure cooker, I know it will increase cook time but that’s ok.. The dish has great nutrition. My tastebuds are anticipating a flavorful experience ?
Archana says
Thank you Pan! You may want to look into Instant Pot. It is a good gadget for people on the road. I know many friends who have dietary restrictions and they even carry it with them when they travel to make their own food in hotels, RV’s etc. For me, It has replaced a lot of my cooking utensils and the clean up is very easy too. Either way, Instant Pot or not this lentils stew is amazing and split red lentils do cook fast on stovetop. Let me know how you like them?
suzanne says
This was wonderful and gave me the opportunity to use some of the Berebere I’d purchased at Oaktown Spice in the SF Bay Area. I used the full two TBS of spice and loved the flavor. Served the stew over baked Japanese sweet potatoes. This goes into regular rotation. Thanks!
Archana says
Thank you for your feedback! SO glad you made it and loved the flavors! And serving over sweet potatoes sounds delish!!
Roberta says
Oh my God…I just made this and it is so good!!! I am so glad I found you because your recipes are excellent and they’re for the Instant Pot. Brilliant!
Thank you so much!!
Archana says
Hi Roberta! So glad you enjoyed this flavor packed lentil stew recipe. Its a favorite for us too. Thank you for the feedback.
Mah says
Nice recipe. Tho i’m not a fan of mushed up lentils. I like them when they keep their form. Because of that i wouldn’t use the pressure cooker. Also in true ethio recipe you wouldnt add cilantro and lemon juice. There is ethiopian coriander (korerima) that you can sprinkle at the end.
Archana says
Hi Mah, Thanks for your feedback. I will def look out for ethiopian coriander in international groceries and try this recipe!
Msa says
Try adding just the berebere in after the onions are done and roast the spices a bit to bring out more flavor. Then add water and red lentils.
If you do that, you might have to keep the lid off the onions so they don’t get so moist so the spice can toast right.
Also, try grinding up a black cardamom (w/o husk) and add that at the end. Yum!
Archana says
Thank you!! Thank you for all these tips. I can’t wait to try the lentil stew again with your suggestions. I can already smell the roasted spices!!! Mmmmmm and the black cardamom in the end sounds great!! Thanks again!!
Anchal says
Hi, I want to make a similar recipe but with chicken (see following: http://www.eatingwell.com/recipe/250402/ethiopian-spiced-chicken-stew/) in Instant Pot. How can I apply this recipe with chicken to Instant Pot and how long would I cook it in there for? Thanks for your feedback! Love your recipes!!
Archana says
Hi Anchal, So you are looking to make “Doro Wot” its is delicious, so you can follow the recipe you have, oil , saute onions, ginger, garlic, tomatoes and berbere spice. Then add chicken drumsticks, 1/4 cup of water, salt. Cook on Manual(Hi) for 8 minute followed by 5 minutes NPR. IT comes out amazing. Try to make berbere spice blend at home using my recipe.
Urvish says
Archana, I don’t have split red lentils just regular red lentils. Will that alter the cooking time?
Archana says
Hi Urvish, Same time will work for regular red lentils too. Let me know how you like it.
Monika Kale says
Hi Archana, really appreciate your recipes. I have followed a lot of them, esp your “mom’s chickdc curry”. Your videos are very well explained as well. Thank you!
I’m quite keen on making the Ethiopian stew. Please let me know the details of where you got the berber spice from, and what brand it is.
Thank you,
Monika
Archana says
Hi Monika, Thank you for your lovely message. I have the link to the recipe of the spice blend in this post – http://ministryofcurry.com/berbere-spice-blend/ It is very easy to make and better than the store bought ones. Let me know how you like it!
Rosemary Perrett says
I LOVE, LOVE this dish!!! We had the leftovers as a dip this afternoon. Better and more flavorful than hummus.
Archana says
Hi Rosemary! What a great idea!! I couldn’t resist trying this as a dip and like you said it is DELCIOUS!! Better than hummus for sure
Greta says
I made it tonight and as I looked at a couple of other recipes, decided to reduce manual time to 9 minutes–and it was great! Some recipes call for 5 min on high pressure so I thought 15 min might be a little long. Very yummy! I had some with rice and some later with chips as a dip–I forgot to thin it with water at the end so it was a very good consistency as a dip especially.
Archana says
I agree that 8-10 mins is a good time for cooking the lentils for this dish. And I love your idea of eating it as a dip
Ame says
Maybe I missed it, but I didn’t see how many servings for the recipe, or serving size in the nutrition table.
Just curious about calories. Will be trying this on the cooktop. Ethiopian flavours always find my happy place.
Thanks
Archana says
Hi! So this recipe makes around 4 servings and is 244 Calories per serving. Please scroll down to the recipe card for more details.
David says
Made this other day and brought it to the service dog training center and they devoured it and have since requested more. I thought it was great too