Misir Wat differs from Indian dhal and is characterized by the use of a large amount of slowly braised onion and Berbere spice, which gives it a deep red colour and intense spiciness.
Unlike other stews that use Niter Kibbeh (herbal butter), Misir Wat is often prepared with vegetable oil to keep it vegan. The key to success is the thorough and slow cooking of the onion base ('wot').
In a pot over medium-low heat, sauté the onion in oil (traditionally, the onion is braised 'dry' for about 15 minutes). Braise for at least 15 minutes, or until the onion is completely soft, caramelized, and reduced in volume. Add a little water if the onion starts to burn.
Add garlic and ginger and sauté for another 2 minutes.
Stir in Berbere spice and tomato paste. Sauté for 2–3 minutes. The spices should absorb the fat and release their aroma; be careful not to burn them.
Add the rinsed red lentils and mix with the spiced base.
Pour in the water or broth. Bring to a boil, then reduce the heat to minimum, cover, and simmer for 30–40 minutes.
The lentils must completely break down and form a thick, creamy stew. If the mixture is too thick, add a little hot water. If it is too thin, cook uncovered.
Salt to taste before the end of cooking.
Misir Wat should be thick and mushy. Serve hot, layered on a large Injera flatbread, surrounded by other 'wot' (stews) and side dishes.