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+ servings
A generous portion of misir wat, on a pile of injera bread.
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5 from 1 vote

Berbere Lentils - Yemisir Wat

Berbere Lentils - Yemisir Wat - is a very popular and flavourful Ethiopan dish. These spicy lentils are usually served with Injera.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: African, Ethiopian, Gluten-free, Vegetarian
Servings: 12 - 3 Cups
Calories: 167kcal
Author: Marie Porter


  • ½ cup Canola oil
  • 2 Medium Yellow Onions finely chopped or grated
  • ⅓-1/2 cup Berbere seasoning
  • 1 Tbsp Ginger Puree
  • 1 Tbsp minced, pressed, or pureed garlic
  • 1 cup Dried Red Lentils
  • 3+ cups Water
  • Salt and Pepper


  • In a medium sized saucepan over medium-high heat, cook onions in canola oil until soft.
  • Add Berbere (Start with ⅓ cup if you’re not used to this!), ginger, garlic, and lentils, stir well. Add 3 cups of water, bring to a boil.
  • Once mixture boils, turn heat down to medium or medium-low. Simmer lentils – stirring frequently – until water is absorbed and lentils are mushy. Remove from heat.
  • Taste, add more Berbere if you’d like, and season with salt and pepper to taste.
  • Serve hot, with injera.


Calories: 167kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 509mg | Potassium: 175mg | Fiber: 7g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 6mg