Misir Wat: calories and recipe

Ingredients

• 250 g lentil, red, split (2.5 medium cup)
• 90 g onion, peeled, finely chopped (2.5 small cup)
• 95 g oil (0.5 large cup)
• 34 g berbere (1 small cup)
• 80 g tomato, unpeeled, finely chopped (1.5 small cup)
• 10 g garlic, peeled, mashed (1 tsp)
• 13 g salt (2 tsp)
• 1700 g water (1.7 l)

How to make it

1. 1Heat the saucepan, cook onion over low heat for 5 minutes until golden brown.
2. 2Pour in the oil and cook for 3 minutes; stir in berbere powder and cook for 5 minutes, adding water as needed.
3. 3Incorporate chopped tomato and cook for 3 minutes; add garlic and cook for 2 minutes.
4. 4Add split lentils and cook for 27 minutes, stirring occasionally and splashing water to prevent scorching.
5. 5Pour in the remaining water and bring to a rolling boil for 3 minutes.
6. 6Season with salt, cook for 2 minutes, and serve hot with enjera.

Recipe and nutrition: EPHI & FAO, Ethiopian Food Recipes 2025