VEGAN YEMISER W'ET (SPICY ETHIOPIAN LENTIL STEW)
You will need to first make niter kebbeh, berbere paste, and Injera bread (the one made of teff is the best!). Versions are available on the site. To serve, spread layers of injera bread on individual plates and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew and eat it with your fingers.
Provided by quantumshanti
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and cook the lentils. While sauteing the onions and garlic in the niter kebbeh (see recipe) until the onions are just translucent.
- Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning.
- Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.
- Add 1 cup of vegetable stock or water and continue simmering.
- When the lentils are cooked drain them and mix them into the saute. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste.
Nutrition Facts : Calories 153.4, Fat 0.7, SaturatedFat 0.1, Sodium 137.6, Carbohydrate 29.1, Fiber 10.2, Sugar 5.7, Protein 9.5
SPICY ETHIOPIAN RED LENTIL STEW
From Cooking Light, this sounds like a really yummy stew and healthy for you too! Ethiopian Berbere spice is a mixture of dried chiles, cloves, ginger, coriander, and allspice that Cooking Light says can be found at gourmet markets and specialty stores.
Provided by Enjolinfam
Categories Stew
Time 1h25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
- Rinse lentils in cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro. Serve over rice.
Nutrition Facts : Calories 920.4, Fat 8.9, SaturatedFat 1.5, Sodium 2440, Carbohydrate 183.1, Fiber 13.5, Sugar 6.5, Protein 28.1
SPICY TOMATO-LENTIL STEW
Make and share this Spicy Tomato-Lentil Stew recipe from Food.com.
Provided by em2jacks
Categories < 4 Hours
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- 1. dice onions and brown, uncovered, in large covered pot with olive oil, garlic and cumin at medium heat.
- 2. once onions are browned,about 8 minutes, cut tomatoes in half and add to pot, skin facing up.
- 3. add the lentils, red pepper, salt and bay leaves and cover the pot.
- 4. lower heat to just above simmer.
- 5. after 30 minutes, uncover the pot and cut the tomatoes in the pot until juice builds up.
- 6. stir and cover again.
- 7. leave covered for another 2 hours, stirring ocasionally.
- Serve with neutral starch like whole wheat Israeli cous-cous or whole wheat pita bread.
Nutrition Facts : Calories 85.2, Fat 0.4, SaturatedFat 0.1, Sodium 26.1, Carbohydrate 16.2, Fiber 5.5, Sugar 4.5, Protein 5.6
MISR WOT (ETHIOPIAN SPICY LENTIL STEW)
Make and share this Misr Wot (Ethiopian Spicy Lentil Stew) recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Rinse lentils in a sieve under cold running water and set aside.
- In a medium saucepan, saute onion in canola oil over medium heat until the onions turn golden, about 10-15 minutes.
- Add ginger and garlic and saute until fragrant, about 2 minutes. Add RawSpiceBar's Berbere spices, stir until fragrant, about 1 minute.
- Add lentils and cook for about 5 minutes.
- Add chopped tomatoes and broth, bring to a boil. Lower the heat and simmer, covered, until lentils are soft, about 25 minutes. Stir occasionally, adding more liquid if needed. Salt & pepper to taste.
- Serve with a dollop of yogurt and cilantro. Works perfectly with a side of injera or naan bread as well. Enjoy!
Nutrition Facts : Calories 38.1, Fat 0.3, SaturatedFat 0.1, Sodium 7.3, Carbohydrate 8.5, Fiber 2, Sugar 4.6, Protein 1.5
ETHIOPIAN SPICY SPLIT LENTIL STEW (YIMSER WOT)
Ethiopian Spicy Split Lentil Stew (Yimser Wot) is cooked with chili powder (Berbere) and served with Injera (Ethiopian flat bread) or bread of your choice. Excellent dish for vegans and Lent Observers.
Provided by yewoinfamilycooking
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
- Remove the foam with spoon and discard . Lightly drain the extra water in a container or a cup.
- Meanwhile, sauté the onion with ½ cup of water and one tablespoon of oil for 5 minutesor until tender.
- To the cooked onion add one cup of water, hot red chili powder (berbere), the rest of the oil, garlic and black pepper. Stir for 10 minutes.
- Combine the lentils and sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes until it simmers.
- Add false cardamom and salt to taste. Remove from heat. Serve it warm or cold.
- P.S. To make it mild, you may use tomato sauce.
- * You will find these spices in Ethiopian or Indian shops/groceries.
Nutrition Facts : Calories 283.3, Fat 11.1, SaturatedFat 1.6, Sodium 63.7, Carbohydrate 34, Fiber 16.2, Sugar 2.4, Protein 13.3
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- Heat 2 tablespoons of oil in a large pot over medium heat. Add the onions and cook for 5 - 6 minutes until softened. Add the garlic, tomatoes, tomato paste, and 1 tablespoon of berebe. Mix together and cook another minute or so.
- Add the red lentils, vegetable broth, 1/4 cup of water, and a pinch of salt. Bring to a boil and reduce to simmer. Cook for 35 - 40 minutes until the lentils are soft and tender.
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- Melt 3 tablespoons of the niter kibbeh in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
- Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
- Add the broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.
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- Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
- Rinse lentils until cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro; serve over rice.
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