If you’re looking to explore the vibrant world of Ethiopian cuisine, this Ethiopian Spiced Vegetable Stew (also known as Misir Wat) is the perfect place to start. I’ve spent years perfecting this hearty, aromatic dish that combines tender vegetables with a rich blend of traditional Ethiopian spices. What I love most about this recipe is how it transforms simple ingredients into something truly extraordinary, while being completely plant-based and packed with nutrients.
Ingredients
- 2 tablespoons berbere spice blend (can be found in specialty stores or made at home)
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 carrots, chopped into chunks
- 2 potatoes, cubed
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 cup red lentils, rinsed
- 2 cups chopped cabbage
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another 2 minutes until fragrant.
- Stir in the berbere spice blend and cumin. Toast the spices for 1 minute to release their flavors.
- Add carrots and potatoes, stirring to coat with the spices.
- Pour in the diced tomatoes and vegetable broth, bringing the mixture to a simmer.
- Add the red lentils and reduce heat to low. Cover and cook for 15 minutes.
- Add the chopped cabbage and continue cooking for another 10-15 minutes until all vegetables are tender.
- Season with salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Recipe Notes
- If you can’t find berbere spice blend, you can make a simplified version using paprika, cayenne, cumin, coriander, and cinnamon.
- The stew should have a thick consistency. If it’s too watery, simmer uncovered for a few extra minutes.
- This stew tastes even better the next day, making it perfect for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Serve with injera (traditional Ethiopian flatbread) or rice for a complete meal.
- Adjust the amount of berbere spice according to your heat preference – start with less if you’re sensitive to spicy food.
Remember to taste and adjust the seasonings as you cook. Every Ethiopian household has its own version of this stew, so feel free to make it your own by adjusting the spice levels or adding your favorite vegetables. The key is achieving that perfect balance of warmth, comfort, and authentic Ethiopian flavors.
Ethiopian Spiced Vegetable Stew (Misir Wat)
Ingredients
- 2 tablespoons berbere spice blend
- 1 large onion finely diced
- 4 cloves garlic minced
- 2 tablespoons fresh ginger grated
- 2 carrots chopped into chunks
- 2 potatoes cubed
- 1 can 14 oz diced tomatoes
- 2 cups vegetable broth
- 1 cup red lentils rinsed
- 2 cups chopped cabbage
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another 2 minutes until fragrant.
- Stir in the berbere spice blend and cumin. Toast the spices for 1 minute to release their flavors.
- Add carrots and potatoes, stirring to coat with the spices.
- Pour in the diced tomatoes and vegetable broth, bringing the mixture to a simmer.
- Add the red lentils and reduce heat to low. Cover and cook for 15 minutes.
- Add the chopped cabbage and continue cooking for another 10-15 minutes until all vegetables are tender.
- Season with salt and pepper to taste.
