Ethiopian Spicy Split Lentil Stew (Yimser Wot)

A flavorful Ethiopian stew made with split red lentils, hot spices, and aromatic herbs.

Ingredients

1	cup split red lentils
1 ½	tablespoons chili powder (Berbere)
3	tablespoons extra virgin olive oil or vegetable oil
1	red onions (chopped) or shallot (chopped)
5 ½	cups water
4	garlic cloves (diced) or garlic powder
¼	teaspoon cardamom powder (if available)
	salt and black pepper

Instructions

• 1. In a medium pot, bring 4 cups of water to a boil. Rinse the split red lentils and add them to the pot. Cook for 5 minutes.
  2. Remove any foam using a spoon and discard it. Lightly drain the excess water into a separate container.
  3. In the meantime, sauté the chopped red onions in ½ cup of water and one tablespoon of extra virgin olive oil for about 5 minutes, or until they are tender.
  4. To the cooked onions, add one cup of water, hot red chili powder (Berbere), the remaining extra virgin olive oil, diced garlic, and black pepper. Stir the mixture for 10 minutes.
  5. Combine the cooked lentils with the prepared sauce. Mix thoroughly. If additional water is required, use the reserved water. Simmer the stew for 20 minutes.
  6. Season with cardamom powder and salt to your taste. Remove the stew from the heat and serve it warm or chilled.
  7. Note: For a milder version, you can incorporate tomato sauce.
  8. * These spices are typically available in Ethiopian or Indian specialty stores.

Jul 19, 2024