Ethiopian Lentil Stew (Ye Misr Wot). The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked. Find this recipe in our cookbook, SAVEUR: Soups and Stews. The small lentils (variously called red lentils, pink.
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Ingredients of Ethiopian Lentil Stew (Ye Misr Wot)
- You need 250 g of red lentils.
- You need 2 of white onions diced.
- It's 1 of red onion diced.
- It's 2 tablespoons of rapseed or vegetable oil.
- Prepare 500 ml of water.
- You need 1-2 tablespoons of berbere spice (can sub for 1-2tsp of cayenne).
- You need 50 g of tomato paste.
- It's 1 tsp of ground cumin.
- You need 1 tsp of ground cinnamon.
- It's 1 tsp of ground black cardamom.
- Prepare 1 knob of fresh ginger grated.
- Prepare 3 cloves of garlic, peeled and crushed.
- It's to taste of Salt.
You can serve this comforting, thick lentil stew along with braised greens, as a side dish to meat or chicken, or scoop it up with pieces of injera (Ethiopian This recipe uses our Berbere spice blend, an essential component of Ethiopian cuisine. The blend is spicy and aromatic -- a mix of chiles and spices. Misir Wat (also Misir Wot) is one such example of a dish that truly excels in the vegetarian realm. A dish featuring red lentils, an abundantly available crop, Misir Wat is a staple dish throughout Ethiopia and one of the most popular vegetarian dishes in Ethiopian restaurants.
Ethiopian Lentil Stew (Ye Misr Wot) instructions
- Prepare all the ingredients..
- Put the diced onion in a large lidded pot with the oil on medium heat. Cover and stir occasionally for about 5min until the onions are translucent but not brown..
- Add the tomato paste and stir well. Add all the dry spices and 50ml of water so they don't burn. Stir till everything is combined and cook for a minute or two.
- Add the lentils and the remaining water to the pot and stir till all is combined well. Add the fresh ginger and garlic last..
- Cook on a medium-low heat for about 10 to 15 minutes or until the lentils are cooked through and the sauce has thickened up. Add more water if it gets too dry. Add salt to your taste and enjoy!.
Ethiopian Recipes for an authentic feast: Misir Wat (Lentil Stew), Zigni Wat (berbere spiced ground beef stew), Gomen Wat (stewed spinach), and Injera (soft, spongy Ethiopian flatbreads) to mop it all up with. Have fun with this delicious meal - no utensils needed! Rinse lentils in a sieve under cold running water and set aside. Add RawSpiceBar's Berbere spices, stir until fragrant. Ethiopian Lentil Stew made easy in the Instant Pot!