Preparation

Berbere is the backbone of Ethiopian cuisine—a complex spice blend with chili, fenugreek, ginger, and warming aromatics. Combined with quick-cooking red lentils, it creates a dish called misir wot that's traditionally eaten with injera. Your mug version is just as satisfying.

Preparation

1. Combine rinsed lentils, water, berbere spice, tomato paste, olive oil, diced onion, and a pinch of salt in your mug. Stir well to distribute the spices.
2. Microwave uncovered for 3 minutes, then stir.
3. Microwave for another 3-4 minutes, stirring every 90 seconds. The lentils should break down into a thick, porridge-like consistency. If it looks dry, add a tablespoon of water and continue cooking.
4. Once lentils are completely soft and the mixture is thick, remove and let sit for 1 minute.
5. Stir in a squeeze of lemon juice to brighten the flavors.
6. Top with a dollop of yogurt to add cooling creaminess that balances the heat.

Make it a meal: If you have naan, pita, or even crackers, use them to scoop up the lentils. The yogurt swirl is non-negotiable—it adds the tangy contrast that makes this dish sing. This mug packs serious protein and will keep you full through your longest study sessions.