• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Main Dish

    Mesir Wat (A Lentil Stew from Ethiopia)

    June 11, 2015 By Darlene at International Cuisine

    191 shares
    • Facebook
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Mesir Wat as it is called in Ethiopia or Tsebi Mesir as it is called in Eritrea, is a lentil stew made with the famous berbere seasoning and niter kibbeh.  The Orthodox Christians and the Muslims have restrictions on when they can eat meat so this is a go to dish, found all over both countries.  It is a delicious vegetarian meal. 

    Mesir Wat

    Oil can be substituted for the niter kibbeh. Mesir wat should be made in a cast-iron skillet, do not use a non-stick pan as you want the lentils to stick to the bottom of the pan for a wonderful scalding flavor  and texture.

    Mesir Wat is typically served with other wats (stews) and always with Injera, a sour, spongy, bread.  Injera is often served underneath the mesir wat used almost like a plate, however, when you get to the bottom, it makes an extra special bite as the injera has soaked up the juices from the mesir wat.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    Print Pin
    5 from 3 votes

    Mesir Wat (Lentil Stew)

    A quintessential dish from Ethiopia and Eritirea
    Course Main Dish
    Cuisine Eritrea and Ethiopia
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 4
    Calories 334kcal
    Author International Cuisine

    Ingredients

    • 4 Tablespoons niter kibbeh or oil
    • 2 medium onions chopped
    • 5 cloves garlic minced
    • 1 cup red lentils
    • 1/2 teaspoon ground cardamom
    • 3 tablespoons berbere
    • 1 teaspoon salt
    • sugar to taste

    Instructions

    • Heat the pan (don't use non-stick) over medium heat with just the onions in it.
    • Sweat out some of the moisture for several minutes while stirring constantly.
    • Once they become translucent add in the niter kibbeh or oil and saute a few more minutes, add in the garlic and saute a bit more.
    • Add in the cardamom and berbere as well as a few tablespoons of water. Reduce the heat and continue to stir for about 10 minutes. (add water to avoid sticking if necessary)
    • Add 1/4 cup of water and the lentils. Saute, stirring constantly until the water is absorbed. You want to let the lentil scorch a bit at the bottom of the pan, but not burn, and you scrape them up and stir. Continue adding water 1/4 cup at a time until the lentils are fully cooked and you have a nice wat consistency. Adjust the seasoning adding salt and sugar to taste.
    • Serve with Injera.

    Nutrition

    Calories: 334kcal | Carbohydrates: 35g | Protein: 13g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 932mg | Potassium: 525mg | Fiber: 16g | Sugar: 3g | Vitamin A: 48IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 7mg

     

     

    More Eritrea & Ethiopia

    • Berbere Seasoning
    • Niter Kibbeh (Spiced Clarified Butter)
    • Injera (spongy flat bread)
    • Doro Wat (Spicy Chicken Stew)
    191 shares
    • Facebook
    • Twitter

    Filed Under: Eritrea & Ethiopia, Main Dish, Recipes, Vegetarian

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved

    191 shares