A Spicy Perspective

Misir Wot Recipe (Ethiopian Lentils) with Ayib

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Classic Ethiopian Recipes are a celebration of exotic spices and slow-cooked flavor. Misir Wot (or Mesir Wat), a traditional Red Lentil Stew, is both bold and comforting with a generous dollop of creamy Ayib cheese on top.

Misir Wot

Misir Wot (Mesir Wat) Red Lentil Curry

Ethiopian cuisine relies heavily on sophisticated melodies of spice. It elevates simple staple foods, like chicken, lentils, and common veggies, to new heights with the proper use of ground spices, chiles, seeds, and herbs.

My older brother introduced me to Ethiopian food about 20 years ago. He described it as, “Like Indian food, but better.” Having spent a considerable amount of time in India, this was taken as a slanderous challenge.

Yet after sampling various Ethiopian recipes, I must correct his evaluation. There is no “better” in comparing the two. Ethiopian recipes are just as tasty as my favorite Indian dishes, yet very different in subtle ways.

ethiopian lentils

Traditional Ethiopian Lentils

Both Indian and Ethiopian recipes use similar spices and ingredients. They both offer numerous slow-cooked curries/stews. It’s the technique, elaborate flavor combinations, and presentation that stand apart, making them both unique in their own right.

This common red lentil curry or stew, is a staple in Ethiopian cuisine. Misir Wot (pronounced me-sir wot) is loaded with onions, ginger, garlic and, of course, spices galore.

Authentic Ethiopian recipes generally call for berbere paste or dry seasoning, a hot spice blend made of chiles, paprika and too many spices to count. As berbere is not commonly found in most grocery stores, I used a combination of Garam Masala (an Indian spice blend), Hot Smoked Paprika, Turmeric, and tomato paste to replicate its flavor. Although loaded with spice, Mesir Wat is not overly spicy-hot. The rich blend of flavors is a real treat of the senses.

Berbere Paste or Spice Blend: If you happen to have Berbere paste on hand, you can use 3 1/2 tablespoons in place of the paprika, turmeric, garam masala, and tomato paste. If you have Berbere Spice Blend, do not omit the tomato paste, but swap 5 teaspoons for the paprika, turmeric, garam masala.

Easy Ayib Recipe on Top!

To top this wonderful stew, I’ve made Ethiopian Cheese called Ayib (sometimes Iab.) This soft crumbly cheese is slightly tart and just moist enough to hold together. It is the perfect calming note to cut through the spice.

Bonus: Misir Wot is both Gluten-Free and Vegetarian.

How To Make Misir Wot

Ethiopian Lentils Ingredients

  • Dry Red Lentils
  • Large Onion 
  • Butter
  • Fresh Grated Ginger
  • Minced Garlic Cloves
  • Hot Smoked Paprika
  • Turmeric
  • Garam Masala
  • Tomato Paste
  • Salt and Pepper
  • Small Curd Cottage Cheese
  • Lemon Zest
  • Plain Greek Yogurt

Step by Step

  1. Saute the chopped onions with butter, in a large saucepot, over medium heat, for about 3 to 5 minutes, or until they become soft. Then add in the garlic and ginger and saute for another 2 to 3 minutes. 
  2. Next, add in the spices along with the tomato paste and 2 teaspoons of salt. Mix all the ingredients together, then add the lentils and 6 cups of water. 
  3. Cover the saucepot and bring it all to a boil. Then lower the heat and let it simmer for about 20 minutes. 
  4. Uncover the lentils and stir, then proceed to cook the Misir uncovered for another 10 to 15 minutes until it becomes thick in texture. 
  5. Remove from the heat and let it sit covered until you’re ready to serve it. Then make the ayib. 

Get The Complete (Printable) Misir Wot Recipe (Ethiopian Lentils) with Ayib Below. Enjoy!

Ethiopian Recipes

What To Serve with Misir Wot

You can enjoy rich zesty Misir Wot with Ayib on top, all by itself. Yet if you want to experience a full Ethiopian family dinner, serve it with:

Ethiopian Food Recipes

Frequently Asked Questions

Are you using dried lentils or should they be soaked first?

I used dried lentils in this recipe. They do not need to be soaked before adding them into this recipe. 

Can I use brown lentils rather than red? 

Brown/Green Lentils would be fine. Although red lentils may be easier to find than you think. (I found them in the bulk-bins at my small town grocery store.) Just note, various types of lentil require different cooking times. Check the package cooking instructions and adjust the recipe as needed.

How long will this recipe last?

You can keep them stored in an airtight container for 5-6 days in the fridge. 

Can I freeze this recipe?

Yes this recipe can stay in the freezer for 4 to 6 months if stored properly in an airtight container. Once you reheat the lentils for the first time, they will not be good to store again. If you end up having leftovers after rewarming them, then the safe thing would be to discard them. 

Misir Wat

More Recipes for Spice-oholics:

Misir Wot (Mesir Wat) Ethiopian Lentils
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Misir Wot Recipe (Ethiopian Lentils) with Ayib

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Classic Ethiopian Recipes are a celebration of exotic spices and slow-cooked flavor. Misir Wot (Mesir Wat), a traditional Red Lentil Stew, is both bold and comforting with a generous dollop of creamy Ayib cheese on top.
Servings: 8


For the Misir Wot Red Lentil Stew:

For the Ayib (Iab):

  • 3 cups small curd cottage cheese
  • Zest of 1 lemon
  • 3 tablespoons  plain Greek yogurt
  • 1/4 teaspoon salt


For the Misir Wot:

  • Place a large sauce pot over medium heat. Add the butter and chopped onions and saute for 3-5 minutes, until soft. Add the ginger and garlic and saute another 2 minutes.
  • Next add the spices and tomato paste along with 2 teaspoons of salt. Mix well, then add the lentils and 6 cups of water.
  • Cover the pot and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.
  • Uncover and stir the lentils, then continue to cook uncovered for another 10-15 minutes until a thick porridge-like consistency is reached. Remove from heat and cover until ready to serve.

For the Ayib:

  • Rinse and drain the cottage cheese in cold water until only clean curds are left. Place the curds in a bowl and press them dry with paper towels until most of the moisture in removed and the curds have broken up.
  • Mix in the yogurt, lemon zest and salt. Refrigerated until ready to serve. To serve: Scoop the Mesir Wat into bowl and place a generous dollop of Ayib on top.


Berbere Paste or Spice Blend: If you happen to have Berbere paste on hand, you can use 3 1/2 tablespoons in place of the paprika, turmeric, garam masala, and tomato paste. If you have Berbere Spice Blend, do not omit the tomato paste, but swap 5 teaspoons for the paprika, turmeric, garam masala.


Serving: 1serving, Calories: 304kcal, Carbohydrates: 35g, Protein: 22g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 26mg, Sodium: 458mg, Potassium: 659mg, Fiber: 15g, Sugar: 5g, Vitamin A: 1240IU, Vitamin C: 4.5mg, Calcium: 113mg, Iron: 4.2mg
Course: Main Course
Cuisine: American, Ethiopian
Author: Sommer Collier

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65 comments on “Misir Wot Recipe (Ethiopian Lentils) with Ayib”

  1. Pingback: The 20 BEST Ethiopian Recipes – TASTY FOOOD

  2. Pingback: 18+ Best Lentil Recipes – The Kitchen Community

  3. It was very spicy with 3.5 tbs of Berbere seasoning. I added another half cup or so of lentils and some water, and a lot more tomatoes paste. To balance it out, I added dried garlic and onion flakes since everything had already been sautéed. A little sugar, plenty of salt. It was really good….and I have eaten a ton of Ethiopian food. This recipe certainly gets you the restaurant experience.

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  5. Love this recipe! I make one similar, but with goat cheese!! :-)

  6. Really enjoyed this. Very different but lovely. Thanks

  7. Pingback: መልካም ምግብ – Ethiopia | Couch Cuisine

  8. I have berbere on hand – how much should I use instead of the spices you listed? Do I omit all of the spices as well?

  9. Do you use whole lentils, or split ones? I used split red lentils tonight and it is very watery and not thickening.

    • Hi Dannica — be warned, when I made this I adjusted it to serve fewer people and the written instructions were not adjusted! Be sure to adjust the 6 cups of water.

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  11. Pingback: Tofu Ayib (Ethiopian lemony cheese) | Chilli Garlic Sauce

  12. Made this last night night and it was PERFECT!!! Tasted just like our favourite Ethiopian resto in the area!!!

    Thanks for the recipe!!!

  13. Great recipe. I substituted some berbere spice for all the dry spices (
    I just got it online) and it smelled and tasted exactly right!

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  17. Hello! I made this today and it turned out perfectly. I was pointed here from http://www.aspicyperspective.com/2012/03/ethiopian-recipes-injera-doro-wat.html (which is the recipe I used for doro wat). This was my favorite of 5 Ethiopian dishes we made (rated on deliciousness and authenticity from my gringo perspective). I wasn’t a huge fan of the ayib–but that’s because I don’t like the lemon. I would make the ayib next time because other people enjoy it. Thanks for the great recipes, Sommer!

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  19. May be a dumb question….. but are you using 2 cups dried lentils? Should they be soaked first?

  20. Pingback: Recipe: Mesir Wat Lentil Stew with Zesty Yogurt « Wherever I am, you are there also

  21. Pingback: Ethiopian Red Lentil Stew « deliciousdietitianduo

  22. this was awesome! one of the most delicious lentil dishes i’ve made. normally i end up adding more spices to recipes, but this one was perfect just as written.

  23. Damn, that looks tasty!

  24. Pingback: Mesir Wat Lentil Stew recipe, Ethiopian Food Recipes

  25. 1st time I’ve tried this and couldn’t resist fiddling!

    I added 2tsps of chopped fresh chilli for a bit more heat and 2 big pinches of powdered Chipotle for a smokey flavour.

    Epically tasty :-)

  26. I just made this for dinner. I used 1 tablespoon of olive oil instead of 3 tablespoons of butter. It’s amazing! Thank you so much for sharing :)

  27. This sounds wonderful. I have a bunch of red lentils which were going to become an Indian Dal but this sounds like a nice change up. While we do have an ethiopian restaurant we do not have much in the grocery store so I love that you gave us an alternative to berbere paste and the cheese on top! It makes this recipe possible. Thanks, can’t wait to try it!

  28. My mom used to take care of an Ethiopian family when I was growing up. Their kids were adorable, but I loved when they’d invite us over for dinner. I can close my eyes and imagine how this smells. Looks delicious.

  29. There used to be a great Ethiopian restaurant in Washington, D.C. I tried to hit when I visited, and I really miss it. It was such simple and comforting food but so full of flavor.

  30. I just received a care package that contained red lentils, I know a strange thing to put in a care package….Can’t wait to make this! We don’t have access to cottage cheese here, I’ll have to find a substitute. Thanks for this recipe, I’m looking forward to giving it a try.

  31. LOVE all the flavours here, Sommer!

  32. This looks amazing! We have a number of Ethiopian restaurants in our neighborhood and their food is truly delicious, so I’m excited about this recipe that I can definitely make at home!

  33. That looks amazingly delicious. Cannot wait to try this out! Come visit us this week. We have some really wonderful Irish treats to share.

  34. I just want to dive right in it sounds so good!

  35. What a creative and wonderful recipe! I love all the recipes you post, glad I found you!!

  36. Oh this looks delicious. I’ve been lucky enough to eat Ethiopian food, and it is packed with such flavor! These are such pretty pictures to end my day with. Hugs and love from ATX!

  37. I love Ethiopian food, but I don’t really care for the bread they serve it on in restaurants. It fills me up too fast and I want to eat all the stews. I just bought a giant bag of lentils so this will be made very soon.

  38. I love dishes like this. The flavor profile sounds incredible! And give me red lentils any day! Yum!

  39. I can only imagine how wonderful your house smelled! Thank you for sharing this wonderful recipe with us. Can’t wait to try it!

  40. You are so adventurous! Love it and this recipe.

  41. What an interesting stew and so yummy sounding!

  42. Oh my gosh this has me FAINTING. In a sexy way.

  43. This sounds delightful, a must try for me. Thanks so much for sharing it and inviting us to give the ol’ spice rack a spin!

  44. I have never had Ethopian food before…Indian food is just about everyday! I never knew the 2 were similar…have to give this a try. Looks very similar to daal and in our home everyone loves daal…Thx for sharing…very excited to try this out!

  45. I love mesir wat! :) Ethiopian food is such a treat, wonderful recipe! Thank you for sharing this, I’ll have to try and make it.

  46. DS is going to love this recipe Sommer, he’s a big lentil nut. It looks amazing by the way ;D xoxo

  47. I’ve yet to try Ethiopian cuisine, so thanks for sharing this recipe. I love Indian food, so I’m sure I’ll enjoy this just as much.

  48. Ohhh love it! We have Ethiopian frequently and Yemsir Wot and Kei Wot are two of our favotires. Thanks for the recipe!

  49. This looks and sounds wonderful, Sommer! I love trying new cuisines. There is an Ethiopian cafe right down the street from our loft and we keep mentioning that we need to try it. After seeing this, I am talking my husband into it this week. Love this!

  50. Leave out the cheese & butter and it is vegan too with oil instead of butter! This looks wonderful!

  51. This looks lovely! I have never tried Ethiopian food, but have heard so much about it. This may be the perfect recipe to start!

  52. Wow Sommer, this sounds absolutely amazing. I really love trying new spices and cuisines…I have got to make this. Love lentils!

  53. I loooove Ethiopian food! Seeing this post makes me miss Washington DC and the Little Addis over there where Ethiopian restaurants were a dime a dozen. None here in Bangkok I’m afraid, so I’ll have to make my own! I’ll probably start with your recipe :-) And I think it’s pretty easy to make your own berbere, though I’ve never tried. Thanks for sharing!

  54. This sounds fantastic and loaded with delicious spices. How would the borwn lentils work out, it is hard for me to fine the red ones? Hope you have a wonderful day.

    • Brown/Green Lentils would be fine. Although they may be easier to find than you think. I found them in the bulk-bins at my small town grocery store.

  55. This sounds packed full of flavor, Sommer! So beautiful.

  56. We have been eating more lentils and this sounds so full of flavor, amazing!

  57. LOVE it! I am on a major lentil kick these days and I love all the spices in this. Great work Sommer!

  58. This is one of my favorite dishes – love this version! And the ayib is awwww-some.

  59. This is one of my favorite dishes – love this version!

  60. I’ve been on an Ethiopian binge this week. Brought home some fresh injera and a few bottles of tej from Atlanta, whipped up a batch of berbere and niter kibbeh, then made a bunch of dishes: yemisir wat (lentil stew), doro wat (chicken stew), gomen (greens), and zil zil tibs (beef stew). Love how easy these all are to make once you have the spices and clarified butter. Will have to try the Ayib. I make my dishes very hot and spicy, so we usually serve with yogurt.