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Misir Wot with Injera
A deeply spiced Ethiopian red lentil stew simmered with berbere and caramelised onion, served with tangy teff injera. Built on red lentils and teff for over 30 g of plant protein per serve — a proper vegan dinner.
Serves 4Prep 25 minCook 45 minlentils
Containsgluten
Protein 19%Carbs 59%Fat 22%
About 648 kcal a serve — 31 g protein, 95 g carbs, 16 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Mix the injera batter
make aheadWhisk the teff flour, plain flour and lukewarm water in a large bowl into a smooth, thin batter. Cover and leave on the bench for at least 12 hours (up to 2 days) to ferment and turn tangy.
In the bowlInjera batter →
12-48 hr rest
Sweat the onions
baseDry-fry the diced onions in a heavy pot over medium heat for 5 minutes, stirring, until softened and the moisture cooks off. Add the oil and cook another 8-10 minutes until deep golden.
In the potAromatics →
medium, 15 min
Add garlic, ginger and berbere
bloom spicesStir in the garlic, ginger, berbere and tomato paste. Cook for 2-3 minutes until fragrant and the spices darken slightly, taking care not to burn them.
In the potSpice base →
2-3 min
Simmer the lentils
simmerAdd the rinsed lentils and hot stock. Bring to a boil, then reduce to a gentle simmer and cook 25-30 minutes, stirring often, until the lentils collapse into a thick stew. Add a splash more water if it gets too dry. Season with salt.
In the potStew →
25-30 min
Cook the injera
flatbreadStir the baking soda through the fermented batter. Heat a large non-stick pan over medium. Pour in a ladle of batter and swirl to coat thinly. Cover and cook 2-3 minutes until the surface is set with holes and the edges lift — do not flip. Repeat to make 4 injera.
In the panInjera →
medium, 2-3 min each
Serve
serveSpoon the misir wot onto or alongside the injera and serve warm, tearing off pieces of injera to scoop up the stew.
Cook's noteBerbere heat varies by brand — start with 2 tbsp and add more. No time to ferment? A shop-bought injera works fine and keeps this a genuine 30 g protein meal from the lentils and teff.
Estimated per serve
648 kcal · 31 g protein · 95 g carbs · 16 g fatestimates, within ~10%
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