Top Misir Wat dishes in Toronto

Red lentils cooked low and slow in berbere, developing a dense, earthy heat that's the backbone of any good veggie platter

Red lentil stew cooked down with berbere until thick and earthy — the vegetarian backbone of the menu and excellent on its own

Slow-cooked red lentils in berbere — warmly spiced, slightly earthy, and one of the most satisfying things on the table

Red lentils simmered low and long in berbere spice paste — earthy, complex, and the kind of dish that makes the vegetarian platter worth ordering on its own

Red lentils cooked down into a thick, aromatic stew with berbere — earthy, warming, and one of the better lentil preparations in the city

Red lentils cooked down with berbere into a thick, warmly spiced purée — one of the best individual dishes on the fasting menu

Red lentils cooked down with berbere into a thick, warmly spiced stew — one of the most craveable items on any Ethiopian menu and a benchmark dish here

Red lentils simmered in berbere until thick and deeply flavored — one of the most universally praised items on the vegetarian side

Red lentils cooked down in berbere until velvety and rich — the kind of dish that converts skeptics into Ethiopian food regulars

Red lentils simmered down with berbere until thick and deeply spiced — one of the best individual dishes to judge an Ethiopian kitchen by, and this version holds up

Red lentils simmered low and slow in berbere — earthy, warming, and deceptively complex for something that's technically a side

Red lentils cooked down with berbere into a dense, spiced stew — one of the most comforting items on the spread and a reliable anchor for the vegetarian platter