Ethiopian Recipes (Misir Wot with Ayib)
Ethiopian Recipes – Classic Ethiopian Recipes are a celebration of exotic spices and slow-cooked flavor. Misir Wot (or Mesir Wat), a traditional Red Lentil Stew, is both bold and comforting, with a generous dollop of creamy Ayib cheese on top.
Why We Love These Traditional Ethiopian Recipes
These Ethiopian recipes capture the heart of Ethiopian food—bold, complex flavors that transform simple ingredients into something extraordinary. The way spices like garlic, ginger, and berbere blend together in Misir Wot creates a rich, aromatic experience that dances on the palate. It’s a dish that’s both comforting and exciting, with layers of heat and warmth that aren’t just spicy but deeply flavorful.
What makes this Ethiopian Lentil Stew even more special is its versatility. While berbere paste is the traditional go-to, our substitute blend of Garam Masala, paprika, turmeric, and tomato paste allows us to recreate that authentic flavor with what we have on hand. It’s the perfect balance of spice—rich, deep, and just the right amount of heat, making it accessible for anyone to enjoy.
And let’s not forget the topping—Ayib. This soft, crumbly Ethiopian cheese acts as the perfect contrast to the stew, mellowing the heat and adding a delightful creamy texture that rounds out the dish. This combination of spices, textures, and flavors is why we can’t get enough of Misir Wot. It’s not just a meal; it’s an experience.
Ingredients You Need
Ethiopian Lentils
- Dry red lentils – quick-cooking red lentils are ideal, but you can also use yellow lentils or split peas as a substitute
- Large onion – chopped
- Butter – unsalted butter gives a rich flavor, but you can swap it for ghee, olive oil, or coconut oil for a dairy-free version
- Fresh grated ginger – fresh will give it the best. flavor, but ground ginger can be used in a pinch
- Minced garlic cloves – minced
- Ethiopian spice mix – hot smoked paprika, turmeric, garam masala
- Tomato paste – can also use tomato sauce or crushed tomatoes
- Salt and pepper – to bring out the flavor
Ayib
- Cottage cheese – ricotta, paneer, or labneh can also be used
- Lemon zest – lime zest or a splash of lemon juice also work good
- Plain Greek yogurt – or regular yogurt, sour cream, or dairy-free yogurt
How to Make Traditional Red Lentil Stew
- Saute the chopped onions with butter, in a large saucepot, over medium heat, for about 3 to 5 minutes, or until they become soft. Then add in the garlic and ginger and saute for another 2 to 3 minutes.
- Next, add in the spices along with the tomato paste and 2 teaspoons of salt. Mix all the ingredients together, then add the lentils and 6 cups of water.
- Cover the saucepot and bring it all to a boil. Then lower the heat and let it simmer for about 20 minutes.
- Uncover the lentils and stir, then proceed to cook the Misir uncovered for another 10 to 15 minutes until it becomes thick in texture.
- Remove from the heat and let it sit covered until you’re ready to serve it. Then make the ayib.
Get The Both (Printable) Ethiopian Recipes – Misir Wot and Ayib Below. Enjoy!
Serving Suggestions
You can enjoy rich zesty Misir Wot with Ayib on top, all by itself. Yet if you want to experience a full Ethiopian family dinner, serve it with:
- Injera Bread
- Chicken Doro Wat
- Kitfo Beef Tartare
- Collard Green
- Yellow Lentils
- and a chunky tomato and olive salad!
Frequently Asked Questions
I used dried lentils in this recipe. They do not need to be soaked before adding them to this recipe.
Brown/Green Lentils would be fine. However, red lentils may be easier to find than you think. (I found them in the bulk-bins at my small town grocery store.) Just note that various types of lentils require different cooking times. Check the package cooking instructions and adjust the recipe as needed.
You can keep them stored in an airtight container for 5-6 days in the fridge.
Yes, this recipe can stay in the freezer for 4 to 6 months if stored properly in an airtight container.
Once you reheat the lentils for the first time, they will not be good to store again. If you end up having leftovers after rewarming them, then the safe thing would be to discard them.
Looking for More Spicy International Recipes? Be Sure to Try:
- Authentic Indian Chai
- Thai Khao Soi (Coconut Curry Soup)
- Vietnamese Banh Mi Sandwiches
- Spiced Rum Cake
- Spicy Cucumber Kimchi
- Spicy Ranch Oyster Crackers
Get The Both (Printable) Ethiopian Recipes – Misir Wot and Ayib Below. Enjoy!
Misir Wot Recipe (Ethiopian Lentils) with Ayib
Ingredients
For the Misir Wot Red Lentil Stew:
- 2 cups red lentils
- 1 large onion chopped
- 3 tablespoons butter
- 2 tablespoons fresh grated ginger
- 2 cloves garlic minced
- 1 tablespoon hot smoked paprika
- 1 teaspoon tumeric
- 1 teaspoon garam masala
- 2 tablespoons tomato paste
- Salt and pepper
For the Ayib (Iab):
- 3 cups small curd cottage cheese
- Zest of 1 lemon
- 3 tablespoons plain Greek yogurt
- 1/4 teaspoon salt
Instructions
For the Misir Wot:
- Place a large sauce pot over medium heat. Add the butter and chopped onions and saute for 3-5 minutes, until soft. Add the ginger and garlic and saute another 2 minutes.
- Next add the spices and tomato paste along with 2 teaspoons of salt. Mix well, then add the lentils and 6 cups of water.
- Cover the pot and bring to a boil. Once boiling, lower the heat and simmer for 20 minutes.
- Uncover and stir the lentils, then continue to cook uncovered for another 10-15 minutes until a thick porridge-like consistency is reached. Remove from heat and cover until ready to serve.
For the Ayib:
- Rinse and drain the cottage cheese in cold water until only clean curds are left. Place the curds in a bowl and press them dry with paper towels until most of the moisture in removed and the curds have broken up.
- Mix in the yogurt, lemon zest and salt. Refrigerated until ready to serve. To serve: Scoop the Mesir Wat into bowl and place a generous dollop of Ayib on top.
MMMMMMMMMMM!!!!!!!! This is so delicious. I’ve chanced upon your pages by accident, but what a treat! I love lentils and we have them a few times every month. They are great to mix with so may ingredients. I often invent new lentils recipes by myself. But this tops all I know about lentils.
Thank you!!