Mesir Wat (Ethiopian Lentils)

Mesir Wat (Ethiopian Lentils) will remind you of your favorite local Ethiopian tavern. Traditionally served with Injera (kind of like a fermented crepe or flat pancake) and eaten with your hands, your family will enjoy digging right in. Pictured here bottom right alongside my Abesha Gomen (Ethiopian Collard Greens), and a Fresh Tomato Salad.

Kik Alicha (Ethiopian Split Pea Stew)

Mesir Wat (Ethiopian Lentils)

This Mesir Wat (Ethiopian Lentils) will remind you of your favorite local Ethiopian tavern. Hearty and rich in protein and flavor you will want to keep digging in for more.
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Cook Time 30 minutes
Course Side Dish
Cuisine Ethiopian


  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic , minced
  • 1 onion , finely chopped
  • 2 stalks celery , finely chopped
  • 1 tablespoon minced ginger
  • 2 jalapeno peppers , finely chopped
  • 1/2 can (14.5 ounce) diced tomatoes
  • 1 tablespoon tomato paste
  • 2 cups vegetable broth
  • 1 cup water
  • 1 1/2 tablespoons bere bere spice (see Instructions below)
  • 1 cup red lentils
  • 1 1/2 tablespoons lemon juice
  • Fresh cilantro leaves , optional


  • Heat oil over medium heat. Saute' onion, garlic, ginger, celery and jalapeno 3-5 minutes or until onion begins to turn translucent.
  • Add about half can of diced tomatoes (with liquid), tomato paste, lentils, broth, water and Bere Bere spice. Bring to boil. Reduce heat and simmer, partially covered, stirring occasionally, 30-45 minutes or until lentils are tender.
  • Remove from heat. Top with lemon juice and fresh cilantro.
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