Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Lentils
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Base · About 10 min
- Cook onion in oil from 40 ml neutral oil, 200 g onion, finely chopped, 20 g garlic, grated, 15 g ginger, grated, 25 g berbere, 30 g tomato paste 10 minutes; add garlic, ginger, berbere and paste for 2 minutes.
Lentils · About 30 min
- Add 300 g red lentils, rinsed, 900 ml water, ¾ tsp salt; simmer gently 25–30 minutes, stirring.
Finish · About 5 min
- Add hot water if needed; stop when lentils are soft and sauce is thick.
Check: The lentils are soft, with no hard centre, and the sauce is thick.
Tips
- Stir frequently as red lentils break down.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use a mild berbere blend for less chili heat.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Misir Wat one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Misir Wat?
Stir frequently as red lentils break down.
What can I substitute in Misir Wat?
Use a mild berbere blend for less chili heat.
Can I prepare Misir Wat ahead?
Prepare the measured ingredients for Misir Wat one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
