Ethiopian Spiced Lentil Stew

Ingredients

• 2 cups (400g) red lentils 2 cups (400g) red lentils
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons berbere spice mix 2 tablespoons berbere spice mix
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon fenugreek 1/2 teaspoon fenugreek
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 18g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the red lentils under cold water until the water runs clear.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and sauté until translucent.
4. 4.
   Stir in the minced garlic and grated ginger, cooking for an additional minute.
5. 5.
   Add the berbere spice mix, ground cumin, paprika, and fenugreek to the pot. Stir well to coat the onions and spices.
6. 6.
   Pour in the vegetable broth and bring to a boil.
7. 7.
   Add the rinsed red lentils to the pot and reduce the heat to low.
8. 8.
   Simmer the lentils for 20-25 minutes, or until they are tender and the stew has thickened.
9. 9.
   Season with salt to taste.
10. 10.
    Serve the Spiced Lentil Wat hot, garnished with fresh cilantro. Enjoy with injera or steamed rice.

Treat your ingredients with care...

• Red lentils — Rinse the lentils thoroughly before cooking to remove any impurities.
• Berbere spice mix — If you can't find berbere spice mix, you can make your own by combining chili powder, paprika, cayenne pepper, ginger, coriander, fenugreek, and other spices.

Tips & Tricks

• Adjust the spiciness of the dish by adding more or less berbere spice mix according to your preference.
• For a creamier texture, you can blend a portion of the cooked lentils before adding them back to the pot.
• Serve the Spiced Lentil Wat with a side of tangy yogurt or a squeeze of fresh lemon juice for added brightness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with different toppings such as chopped tomatoes, diced onions, or a sprinkle of smoked paprika for added flavor and visual appeal.

Serving advice

Serve the Spiced Lentil Wat as a main course accompanied by injera, a traditional Ethiopian sourdough flatbread. The injera can be used to scoop up the lentil stew, creating a delightful combination of flavors and textures. Garnish with fresh cilantro for a pop of freshness.

Presentation advice

Present the Spiced Lentil Wat in a deep bowl, allowing the vibrant red color of the stew to shine through. Place a piece of injera on the side or on top of the stew, showcasing the traditional Ethiopian bread. Sprinkle some fresh cilantro on top for an added touch of green.