Misir Wot with Injera and Sautéed Greens

Why You’ll Love This Recipe

• Deep, authentic flavor: berbere-bloomed onions make a restaurant-quality wot at home.
• Weeknight-friendly: a smart quick injera method gives spongy, tangy flatbreads without a multi-day starter.
• Balanced plate: protein-rich lentils, whole-grain teff injera, and garlicky greens.
• Make-ahead friendly: the stew tastes even better the next day.

Grocery List

• Produce: 2 large yellow onions, 1 head garlic, 1 knob fresh ginger, 1 lemon, 1 lb kale or collards
• Dairy: Optional unsalted butter or ghee for a spiced finish
• Pantry: Split red lentils, berbere spice blend, tomato paste, teff flour, all-purpose flour, baking powder, fine sea salt, kosher salt, neutral oil, apple cider vinegar, seltzer/club soda, vegetable broth (optional)

Full Ingredients

Misir Wot (Ethiopian Red Lentil Stew)

• 1 1/2 cups (300 g) split red lentils, rinsed
• 2 large yellow onions, very finely minced (about 3 cups/450 g)
• 2 tbsp neutral oil (sunflower, canola, or light olive oil)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 1/2 tbsp berbere spice blend (adjust to taste)
• 2 tbsp tomato paste
• 4 cups (960 ml) water or low-sodium vegetable broth
• 1 1/4 tsp kosher salt, plus more to taste
• 2 tsp fresh lemon juice (to finish)
• Optional: 1 tbsp niter kibbeh or unsalted butter to finish

Quick Teff Injera (Stovetop)

• 1 1/2 cups (180 g) teff flour (brown or ivory)
• 1/2 cup (60 g) all-purpose flour
• 1 tsp baking powder
• 3/4 tsp fine sea salt
• 2 cups (480 ml) very cold seltzer or club soda, plus 2–4 tbsp more as needed
• 1 tsp apple cider vinegar
• About 1 tsp neutral oil for the pan

Simple Sautéed Greens

• 1 lb (450 g) kale or collard greens, stems removed, leaves cut into thin ribbons
• 2 tbsp neutral oil
• 3 cloves garlic, thinly sliced
• 1/2 tsp kosher salt, plus more to taste
• 2 tbsp water
• 1 tbsp fresh lemon juice
• Optional: 1/4 tsp berbere for a mild kick

Optional Niter-Style Spiced Finish

• 2 tbsp unsalted butter or ghee
• 1/4 tsp ground cardamom
• 1/4 tsp ground cumin
• Pinch ground fenugreek (optional)
• 1 small garlic clove, lightly crushed (optional)

Step-by-Step Instructions

Step 1: Rinse and soak the lentils

Place the red lentils in a fine-mesh sieve and rinse under cool water until it runs clear, about 30–45 seconds. Transfer to a bowl, cover with water by 1 inch, and soak for 15 minutes while you start the onions. Drain before using.

Step 2: Build the onion base slowly

In a wide, heavy pot set over medium-low heat, add the minced onions to the dry pot (no oil yet). Cook, stirring often, until the onions soften and release moisture, 10–12 minutes. If the bottom starts to darken, splash in 1–2 tablespoons water and scrape up any bits. Stir in 2 tablespoons oil and cook 5 more minutes, until very soft and lightly golden. This long, gentle cook gives the stew its sweet depth.

Step 3: Bloom berbere and tomato paste

Add the minced garlic and ginger to the onions and cook 1 minute until fragrant. Stir in the berbere and tomato paste and cook 1–2 minutes, stirring, until the paste turns a deeper brick red and smells toasty. If it begins to stick, add 1–2 tablespoons water to loosen.

Step 4: Simmer the misir wot

Add the drained lentils, 4 cups water or broth, and 1 1/4 teaspoons kosher salt. Bring to a gentle simmer over medium heat, then reduce to medium-low. Cook uncovered or partially covered for 20–25 minutes, stirring every 3–4 minutes to prevent sticking, until the lentils are tender and the stew is thick, glossy, and brick-red. Add a splash of water as needed to maintain a velvety, spoonable consistency. Finish with 2 teaspoons lemon juice and adjust salt. For extra richness, stir in 1 tablespoon niter kibbeh or butter. Keep warm over low heat.

Step 5: Make the quick injera

In a bowl, whisk teff flour, all-purpose flour, baking powder, and fine sea salt. Whisk in the cold seltzer and apple cider vinegar until smooth and pourable, like a thin crepe batter. Let rest 10 minutes. Heat a 10–12 inch nonstick skillet over medium heat for 2 minutes. Lightly oil the pan. Stir the batter; if it has thickened, whisk in 2–4 tablespoons more seltzer.

Ladle in 1/2 cup batter and quickly swirl to coat the pan in a thin layer. Cook uncovered until the surface is riddled with holes and looks set but still moist, about 60–75 seconds. Cover and steam 30–45 seconds until the surface turns matte. Do not flip. Slide onto a clean towel. Repeat, stacking injera between towel layers to keep them supple. You should get 4–6 large injera.

Step 6: Sauté the greens

In a large skillet over medium heat, warm 2 tablespoons oil. Add the sliced garlic and cook 30 seconds until fragrant. Add the greens, 1/2 teaspoon salt, and 2 tablespoons water. Cover and steam 2 minutes. Uncover and cook, tossing, 2–3 minutes more until tender and vibrant. Finish with 1 tablespoon lemon juice and, if you like, a pinch of berbere.

Step 7: Plate and serve

Line a platter with a large injera. Spoon the misir wot into the center, letting some sauce soak into the bread. Fold or roll extra injera around the edges for scooping. Add the sautéed greens alongside. Eat with your hands by tearing pieces of injera to scoop up lentils and greens.

Pro Tips

• Chop onions finely and be patient; a slow, mostly oil-free sweat builds authentic wot flavor.
• Bloom berbere briefly—just until fragrant—to avoid bitterness and unlock color.
• Consistency cue: misir wot should be thick but spoonable. If it stands in stiff peaks, stir in a few tablespoons of hot water.
• Injera batter should be thin enough to flow quickly; if bubbles are shy, thin the batter and keep the pan at a steady medium heat.
• Keep injera soft by stacking between clean towels; gentle steam keeps them bendy for scooping.

Variations

• Traditional fermented injera: Mix 2 cups teff flour with 2 cups water and a pinch (1/8 tsp) yeast. Ferment 24–48 hours at room temp until tangy and bubbly. Whisk with 1/2–3/4 cup water to thin before cooking as directed.
• Spiced butter finish: Melt 2 tbsp butter or ghee with 1/4 tsp cardamom, 1/4 tsp cumin, and a pinch of fenugreek for 2–3 minutes; drizzle over the stew right before serving.
• Greens swap: Use Swiss chard or spinach; reduce cooking time by 1–2 minutes.

Storage & Make-Ahead

Misir wot keeps refrigerated for up to 5 days or frozen for up to 3 months. Reheat gently with a splash of water; flavors deepen on day two. Quick injera is best fresh but can be wrapped and refrigerated for 2–3 days; rewarm by steaming 30–45 seconds or microwaving under a damp towel for 15–20 seconds. The injera batter can be mixed up to 24 hours ahead; whisk and thin with seltzer before cooking. Sautéed greens keep 3 days refrigerated; rewarm in a skillet with a spoonful of water.

Nutrition (per serving)

Approximate: 710 calories; 26 g protein; 95 g carbohydrates; 13 g fat; 17 g fiber; 950 mg sodium. Calculated with 2 tbsp oil in stew, 2 tbsp oil for greens, and 1 tsp oil for the pan; optional butter not included.