This Misir Wot recipe is a delicious traditional Ethiopian lentil stew that you are sure to love! It’s wonderfully earthy, hearty, and is completely vegetarian-friendly!
Why You Must Try This Ethiopian Misir Wot
Ethiopian Misir Wot is so delicious and easy to make, you won’t believe it took you so long to try it.
- Fast. Ready to eat in under 30 minutes .
- Easy. A super simple pour and cook Instant Pot or stovetop recipe .
- Vegetarian. A fantastic vegetarian side dish or main course .
- Authentic. Make your own Niter Kibbeh to make the flavors in this dish taste as authentic as your favorite Ethiopian restaurant.
What Is Misir Wot?
If you’ve never had Ethiopian cuisine before, you are in for quite the treat! Ethiopian food often comes in the form of a thick stew, called a wot or wat, and this Misir Wot recipe is a fantastic traditional dish that is bursting with Ethiopian flavors. Here are the ingredients I use in this Instant Pot Misir Wot :
- Split Red Lentils
- Water
- Onion
- Minced Ginger
- Garlic
- Turmeric
- Smoked Paprika
- Niter Kibbeh
The red lentils have a fantastic texture and flavor, and the Niter Kibbeh gives it a flavor that really must be experienced to fully understand! If you aren’t familiar with Niter Kibbeh , I cover it more in-depth below.
So when I made this, I cooked this along with a few other vegetables to make a proper Vegetarian Ethiopian meal, so it was done pot-in-pot (PIP). I’m going to post this Misir Wot as a PIP recipe, just the way I made it because you want this dish somewhat dry and it’s not always easy to get the water proportions just right in a pressure cooker.
Also, I only made 1/3 of a cup because I was going to serve this with doro wot , gomen wot , and a cabbage wot, and it’s easier to do pot in pot cooking in small quantities.
When I made this Misir Wot , I also cooked collard greens for Gomen Wot at the same time, and since both things cooked in 5 minutes, that worked out really well! That to me would be the advantage of doing this in the pressure cooker versus cooking on the stove, as well as not having to stir or babysit in any way. You could also add eggs to cook in that same pot if you’d like!
What Is Niter Kibbeh?
Niter Kibbeh , which is sometimes referred to as Niter Qibe or Tesmi , is a delightfully seasoned and clarified butter. It’s prepared in a similar manner to ghee , just with some wonderful aromatics and spices. You’ll taste ginger, cardamom, turmeric, and fenugreek seeds. It’s what gives this Misir Wot such a wonderful flavor!
Niter Kibbeh is a lot like ghee , but a lot more fragrant and robust. It’s great for infusing most anything with it’s unique and earthy flavor profile, and a little goes a long way in terms of adding a depth of flavor to a dish. It’s quite easy to make, and it’s a must if you’re wanting to make some homemade authentic Ethiopian food.
Do Red Lentils Need Soaking?
Red lentils happen to be the fastest cooking of all the lentils out there. This is fantastic because they don’t require pre-soaking before cooking with them. They cook quite quickly, which makes this delightful Misir Wot a quick dish to make whether you cook it in your Instant Pot or on the stovetop!
If you love lentils and want a foolproof way to cook them, check out my article on how to cook lentils .
How To Make Misir Wot
- Place all ingredients except Niter Kibbeh into a pot that fits inside your Instant Pot and cover the pot.
- In the liner of the Instant Pot , place 2 cups of water and a trivet. Place the lentils bowl on top of the trivet.
- Steam with the vent closed for 5 mins, and release pressure quickly.
- Heat a small saucepan and put in the Niter Kibbeh . Once it melts, add the lentils and a little bit of water and mix well. Let the mixture bubble and thicken a little more, and allow time for it to meld with the Niter Kibbeh (about 4-5 minutes).
How To Make Misir Wot On Your Stovetop
No Instant Pot ? No problem. Make this delicious Misir Wot on your stovetop instead.
- Heat a pan and melt the Niter Kibbeh .
- Sauté onions and garlic in this, and once the onions are slightly browned, add lentils and spices.
- Add 2/3 cup of water, cover the pan, and cook the lentils until tender and done (about 15 minutes).
- Remove lid and stir and cook until thickened.
- Serve warm.
Looking For More Delicious Ethiopian Recipes To Try?
- Make the best Ethiopian food with this recipe for my delicious Niter Kibbeh infused with great fragrance and flavor!
- This Ethiopian Doro Wat recipe takes away all of the work without compromising on the flavor of this robust, Ethiopian chicken stew. Make this in your Instant Pot or Pressure cooker for an authentic Doro Wat taste!
- Make authentic vegetarian Ethiopian Gomen Wat at home within minutes! This Ethiopian collard greens recipe is easily made in your Instant Pot.
- This delicious Ethiopian Beef Stew is a super quick and easy way to make an authentic Minchet Abish. It’s spiced with a wonderful Ethiopian spice mix called Berbere that you can make at home as well!
Misir Wot
Ingredients
- ▢ 1/3 cup ( 60 g ) Split Red Lentils
- ▢ 1/3 cup ( 83.33 g ) Water
- ▢ 2 tablespoons ( 2 tablespoons ) onion , chopped
- ▢ 1 teaspoon ( 1 teaspoon ) Minced Ginger
- ▢ 1 teaspoon ( 1 teaspoon ) Garlic
- ▢ 1/4 teaspoons ( 0.25 teaspoons ) Turmeric
- ▢ 1/4 teaspoons ( 0.25 teaspoons ) Smoked Paprika
For Finishing
- ▢ 2 teaspoons ( 2 teaspoons ) Niter Kibbeh
Instructions
- Place all ingredients except Niter Kibbeh into a pot that fits inside your Instant Pot and cover the pot.
- In the liner of the Instant Pot , place 2 cups of water and a trivet. Place the lentils bowl on top of the trivet.
- Steam with the vent closed for 5 mins, and release pressure quickly.
- Heat a small saucepan and put in the Niter Kibbeh . Once it melts, add the lentils and a little bit of water and mix well. Let the mixture bubble and thicken a little more, and allow time for it to meld with the Niter Kibbeh (about 4-5 minutes).
For Stovetop
- Heat a pan and melt the Niter Kibbeh .
- Sauté onions and garlic in this, and once the onions are slightly browned, add lentils and spices.
- Add 2/3 cup of water, cover the pan, and cook the lentils until tender and done (about 15 minutes).
- Remove lid and stir and cook until thickened.
- Serve warm.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Misir Wot
Ingredients
- 1/3 cup Split Red Lentils
- 1/3 cup Water
- 2 tablespoons onion chopped
- 1 teaspoon Minced Ginger
- 1 teaspoon Garlic
- 1/4 teaspoons Turmeric
- 1/4 teaspoons Smoked Paprika
For Finishing
- 2 teaspoons Niter Kibbeh
Instructions
- Place all ingredients except Niter Kibbeh into a pot that fits inside your Instant Pot and cover the pot.
- In the liner of the Instant Pot , place 2 cups of water and a trivet. Place the lentils bowl on top of the trivet.
- Steam with the vent closed for 5 mins, and release pressure quickly.
- Heat a small saucepan and put in the Niter Kibbeh . Once it melts, add the lentils and a little bit of water and mix well. Let the mixture bubble and thicken a little more, and allow time for it to meld with the Niter Kibbeh (about 4-5 minutes).
For Stovetop
- Heat a pan and melt the Niter Kibbeh .
- Sauté onions and garlic in this, and once the onions are slightly browned, add lentils and spices.
- Add 2/3 cup of water, cover the pan, and cook the lentils until tender and done (about 15 minutes).
- Remove lid and stir and cook until thickened.
- Serve warm.
Misir Wot https://twosleevers.com/misir-wot/
Mango Panna Cotta is an easy low carb panna cotta recipe that you’re going to fall in love with! A satisfying dessert that is uniquely flavored and suitable for a keto lifestyle.
This Low Carb Panna Cotta was an accidental find. I wanted to try a Vanilla Panna cotta but then I got distracted by a shiny object, which in my case, was a package of frozen mango that I’d accidentally ordered with my groceries.
There’s literally no room in my freezer right now and despite putting the package in there and jamming the door hard, it wouldn’t shut. So, I used a cup of mango to make mango panna cotta.
This is a very simple recipe, and if you chill it in small cups, it sets up for a super quick low carb sweet treat.
Why You’re Going To Love This Low Carb Panna Cotta
- Fast. While you do have to exercise a little bit of patience while the gelatin sets, the prep time for this dessert is under 30 minutes.
- Easy. Melt the gelatin, mix with the remaining ingredients, and chill. It’s really that simple.
- Low Carb. Only 6 net carbs per serving.
- Delicious. A uniquely flavorful combination of mango and cardamom will make this one of your new favorite snacks.
What Is Mango Panna Cotta?
Panna cotta is traditionally a chilled Italian dessert that is made of cream, sugar, and gelatin. It is soft, creamy, and has a slight jiggle to it. It’s rich, refreshing, and the perfect light dessert option after any meal.
What Does Panna Cotta Taste Like?
A traditional panna cotta has the flavor of sweet milk. So, imagine your favorite coffee creamer in a silky dessert form.
This mango panna cotta is the same as any other flavored panna cotta, but I added my own Indian flair to the recipe with a hint of cardamom.
Ingredients You’ll Need
- Unflavored Gelatin - This helps thicken your panna cotta.
- Whole Milk - Helps soften the gelatin and create a creamy texture.
- Mango- You can use fresh or frozen.
- Heavy Whipping Cream - Provides richness to the Mango Panna Cotta and makes this a tasty keto fat bomb.
- Swerve - feel free to use any sweetener of your choice. Amounts may need to be adjusted to taste.
- Ground Cardamom - Adds a special pop of flavor to help balance the sweetness of the mango.
How Do You Make Mango Panna Cotta?
- Place gelatin in a small pan, and soak in 1/2 cup of milk, allowing the gelatin to swell and soften. Stir once or twice as it sits.
- Into your blender, put the remaining ingredients and blend under everything is well mixed. Be careful not to over-beat so you don’t turn the whipping cream into butter.
- Heat the gelatin and milk over low heat and stir to ensure the gelatin melts. Slowly mix this into the blended mango mixture and blend for 20 seconds again.
- Pour into 8 half cups and let it chill for an hour or two until set. At this point, you can top with additional chopped mango, or add whipped cream. You should also be able to unmold these carefully although I’m not that talented.
Tips and Tricks
- Chill the panna cotta in small portions so it sets up quickly (and so you can enjoy it sooner!)
- Don’t overbeat the heavy cream. It will turn into butter and ruin the consistency of your dessert.
- Spray the inside of your molds with nonstick spray before pouring in the mixture for easy removal.
How Long Does It Last?
For best results, I would suggest enjoying this Mango Panna Cotta within 3 days of preparing it. After a few days the ingredients tend to begin to separate, leaving the texture slightly different from when it was made.
More Delicious Low Carb Desserts
There’s nothing more tempting when you’re eating low carb than something sweet. To keep yourself on track, try having one of these tasty low carb desserts in your kitchen!
- Keto Coconut Panna Cotta - If you love this mango panna cotta, you have to try the sweet coconut panna cotta I created.
- No Bake Peanut Butter Bars - These taste just like your favorite peanut butter bars, but without all of the carbs and sugar.
- French Silk Mousse - If you love french silk pie, you’ll adore this french silk mousse. It’s light, fluffy, and packed with chocolate flavor.
- Keto Chocolate Chip Cookies - Chocolate chip cookies so great, even your friends and family that don’t eat low carb won’t be able to tell the difference.
Mango Panna Cotta | Low Carb Panna Cotta Recipe
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Unflavored Gelatin
- ▢ 2 cups ( 488 g ) Whole Milk , (divided)
- ▢ 1 cup ( 165 g ) Mango
- ▢ 1 cup ( 238 g ) Heavy Whipping Cream
- ▢ 1/2 cup ( 91 g ) Swerve , or other sweetener
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cardamom
Instructions
- Place gelatin in a small pan, and soak in 1/2 cup of milk, allowing the gelatin to swell and soften. Stir once or twice as it sits.
- Into your blender, put remaining ingredients and blend under everything is well mixed. Be carefully not to over-beat so you don’t turn the whipping cream into butter.
- Heat the gelatin and milk over a low heat and stir to ensure the gelatin melts. Slowly mix this into the blended mango mixture and blend for 20 seconds again.
- Pour into 8 half cups and let it chill for an hour or two until set. At this point, you can top with additional chopped mango, or add whipped cream. You should also be able to unmold these carefully although I’m not that talented.
