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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 283.3 kcal |
| Protein | 13.3 g |
| Fat | 11.1 g |
| Carbohydrates | 34 g |
| Fiber | 16.2 g |
| Sugar | 2.4 g |
Published on Jul 19, 2024 by Luminița