Vegetarian Misir Wot Soup with Injera Swirl

A comforting and flavorful red lentil soup inspired by Ethiopian Misir Wot, featuring berbere spice and a unique injera swirl for added tang and thickness.

Prep Time

15 minutes

Total Time

45 minutes

Calories

420 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.50/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1cupRed Lentils(Rinsed)

£0.40

1mediumOnion(Finely chopped)

£0.30

3clovesGarlic(Minced)

£0.20

1tablespoonGinger(Minced)

£0.25

2tablespoonsBerbere Spice Blend(Adjust to taste; can be found online or in Ethiopian grocery stores. If unavailable, use a blend of paprika, cayenne pepper, cumin, coriander, garlic powder, ginger powder, and cloves.)

£0.75

2tablespoonsTomato Paste

£0.20

4cupsVegetable Broth

£0.50

2tablespoonsOlive Oil

£0.25

to tasteSalt

to tasteBlack Pepper

1sheetInjera(Torn into pieces)

£2.50

0.5cupWater(For pureeing injera)

1tablespoonLemon Juice(Optional, to brighten flavor)

£0.15

optionalCilantro(For garnish, chopped)

£0.50

Total Cost

£6.00

£1.50 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2.
Add minced garlic and ginger to the pot and cook for another minute until fragrant.
3.
Stir in berbere spice blend and tomato paste, and cook for 1-2 minutes, stirring constantly to prevent burning.
4.
Add rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
5.
While the soup simmers, prepare the injera swirl. Combine torn injera pieces and 1/2 cup water in a blender or food processor. Blend until smooth.
6.
Once the lentils are cooked, season the soup with salt and pepper to taste. Add lemon juice, if using.
7.
Stir in a few tablespoons of the injera puree into the main pot of soup to slightly thicken it. Reserve the remaining injera puree for serving.
8.
Ladle the soup into bowls. Swirl a spoonful of the remaining injera puree into each bowl just before serving.
9.
Garnish with fresh cilantro, if desired.

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My Notes

Nutrition Information

Nutrition per serving (400g)

420 kcal / 1757 kJ

Carbs

58g

22% of RDA

Fat

13g

19% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

22 g

73% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer flavor, use homemade vegetable broth.

If you can't find injera, you can omit the swirl, but it adds a unique flavor and thickening element.

Adjust the amount of berbere spice to your preference. Start with less and add more as needed.

The soup can be made ahead of time and reheated. The flavors will meld even more as it sits.

If the soup becomes too thick, add more vegetable broth or water to thin it out.

If you don't have time to make a full injera puree, you can simply tear small pieces of injera and stir them into the soup towards the end of cooking to thicken it slightly.

Cooking Equipment

Large pot or Dutch oven

Blender or immersion blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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