Best end Easy Ethiopian Lentil Soup (Misir Wot) Recipe: Quick steps

How to Make Ethiopian Lentil Soup (Misir Wot) Recipe


Ethiopian Lentil Soup, or Misir Wot, is a nutrient-packed dish offering numerous health benefits. It's rich in plant-based protein from lentils, making it ideal for vegetarians and vegans. The spices, especially berbere, turmeric, and ginger, have anti-inflammatory and antioxidant properties, boosting immunity and improving digestion. This soup is also high in fiber, supporting gut health and promoting satiety, which aids in weight management. Packed with vitamins and minerals from lentils and tomatoes, it enhances energy levels and overall well-being. Light yet filling, it’s a heart-healthy meal that’s gluten-free, low in fat, and perfect for nourishing the body and mind.


Ethiopian Lentil Soup, also known as Misir Wot, is a traditional dish bursting with warm, earthy spices and wholesome ingredients. It's naturally vegan, gluten-free, and packed with protein and flavor.





Ingredients:


2 tbsp olive oil


1 large onion, finely chopped


3 garlic cloves, minced


1 tbsp fresh ginger, grated


1 cup red lentils, rinsed


2 cups vegetable broth


1 cup water


2 medium tomatoes, chopped (or 1 cup canned tomato puree)


1 tbsp berbere spice mix (adjust for spice level)


½ tsp turmeric powder


Salt to taste


Fresh cilantro or parsley for garnish





Instructions:


1. Sauté Aromatics:

Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another 2 minutes.



2. Cook the Spices:

Add the berbere spice mix and turmeric powder to the pot, stirring for 1 minute to release the flavors of the spices.



3. Add Lentils and Tomatoes:

Stir in the rinsed red lentils and chopped tomatoes. Mix well to coat the lentils with the spice mixture.



4. Simmer the Soup:

Pour in the vegetable broth and water. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and the soup has thickened.

Add salt to taste and adjust seasoning as needed. Garnish with fresh cilantro or parsley and serve hot.





Serving Suggestions:


Traditionally served with injera (Ethiopian flatbread) for scooping.


Pair with rice, bread, or a fresh salad for a complete meal.



Tips:


Adjust the amount of berbere spice to your heat preference.


For a smoother texture, you can partially blend the soup.



This Ethiopian Lentil Soup is a comforting, protein-rich meal that’s perfect for any time of the year! Let me know if you'd like an image or more variations.



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