Misr Wot Ethiopian Lentil Soup

Experience the warm, aromatic flavors of Ethiopia with Misr Wot, a soul-soothing red lentil soup brimming with spices and rich, hearty ingredients. This authentic Ethiopian dish highlights the bold and vibrant notes of berbere spice blend, paired with the comforting earthiness of red lentils. Slowly simmered with a base of fragrant garlic, ginger, and caramelized onions, this one-pot wonder is deeply satisfying yet easy to prepare in just under an hour. Perfectly vegan and gluten-free, Misr Wot can be served as a standalone meal or alongside traditional injera, fluffy flatbreads, or steamed rice. With its velvety texture and complex layers of flavor, this Ethiopian lentil soup is a delightful way to explore East African cuisine from the comfort of your kitchen!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 1 medium, finely chopped yellow onion
• 3 minced garlic cloves
• 1 tablespoon, grated ginger
• 2 tablespoons vegetable oil
• 1.5 tablespoons berbere spice blend
• 2 tablespoons tomato paste
• 4 cups water or vegetable broth
• 1 teaspoon (adjust to taste) salt
• 0.25 teaspoon black pepper
• 2 tablespoons, chopped (optional, for garnish) fresh cilantro

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear. Set aside to drain.

Step 2

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Step 3

Add the finely chopped onions and sauté until they are golden brown, about 8–10 minutes, stirring occasionally to prevent burning.

Step 4

Stir in the minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.

Step 5

Add the berbere spice blend and mix well, cooking for another 1–2 minutes to toast the spices and deepen their flavor.

Step 6

Stir in the tomato paste and cook for 2 minutes, allowing it to incorporate with the onions and spices.

Step 7

Add the rinsed red lentils to the pot and stir to coat them with the spice mixture.

Step 8

Pour in the water or vegetable broth, stirring to combine.

Step 9

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes, or until the lentils are soft and fully cooked. Stir occasionally to prevent sticking and add more water if the soup becomes too thick.

Step 10

Season with salt and black pepper to taste.

Step 11

Remove the pot from the heat and let the soup cool for 5 minutes before serving.

Step 12

Ladle the Misr Wot into bowls and garnish with freshly chopped cilantro if desired. Serve hot alongside injera, flatbread, or steamed rice.

Nutrition Facts

Serving size	1356.3 grams (1356.3g)

Amount per serving	% Daily Value*
Calories	617

Total Fat 29.90g	38%
Saturated Fat 4.00g	20%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 6160mg	268%
Total Carbohydrate 75.20g	27%
Dietary Fiber 22.30g	80%
Total Sugars 16.20g
Protein 23.30g	47%

Vitamin D 0IU	0%
Calcium 149mg	11%
Iron 9mg	51%
Potassium 1741mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 14.1%

Carbs: 45.4%