Misir wat is a vegetarian Ethiopian stew made by simmering red lentils with berbere spice and onion until thick. Considered the meatless counterpart to doro wat, it is eaten by hand with injera bread.
Cook the onion in the oil over medium heat for 12 minutes, until deep golden. Add the garlic and ginger and cook for 2 more minutes.
Add the berbere and cook for 2 minutes. Add the tomato and cook for 5 more minutes.
Add the lentils and water. Cover and simmer over low heat for 20–25 minutes, until the lentils are tender and have a thick, porridge-like consistency. Adjust the salt to taste.
Serve hot with injera or bread.
Store in a sealed container in the refrigerator for 4 days or freeze for 2 months. Reheat with a little water.
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