Misir Wat, a beloved staple of Ethiopian cuisine, is a vibrant lentil dish that embodies the rich flavours and traditions of the region. Typically made with red lentils, this thick and hearty stew is infused with a fragrant blend of spices, including berbere—a fiery mix of chilli peppers, garlic, ginger, and various herbs. The lentils are simmered until tender, absorbing the spices and forming a comforting, velvety texture.

Often served with injera, a traditional sourdough flatbread, Misir Wat is not only a vegan delight but also a significant dish during Lent, particularly among Ethiopian Orthodox Christians. The celebration of fasting during this period sees many opting for plant-based meals, and Misir Wat shines as a vibrant, nourishing choice. Its warm, earthy tones and robust flavour profile invite both locals and visitors to indulge in the communal spirit of sharing meals, making it a cherished part of Ethiopian dining culture.