Yemiser Wat (Ethiopian Spicy Lentils)

by Selam Habte

A rich, vibrant, and aromatic Ethiopian lentil stew that is naturally oil-free, hearty, and packed with traditional warming spices. This flavorful plant-based dish is a staple of Ethiopian cuisine, perfect for serving over rice or with injera.

Total Time

1 hour and 30 mins

Difficulty

Medium

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 8 Servings

1 cup

dried brown lentils
1 cup

yellow onion, finely minced
2 cloves

garlic, minced
1 tablespoon

paprika
1 teaspoon

ground cumin
1 teaspoon

red wine vinegar
1/2 to 1 teaspoon

red pepper flakes
1 pinch

ground cardamom
1 pinch

ground ginger
1 pinch

ground cloves
1 pinch

allspice
1 pinch

ground coriander
1 pinch

nutmeg
1 pinch

fenugreek seeds (optional)
28 ounces

canned diced tomatoes, drained
1 cup

vegetable broth
1/4 cup

tomato paste
1 cup

frozen peas
to taste

sea salt

Time

Preparation Time

15 mins
Cooking Time

1 hour and 15 mins
Total Time

1 hour and 30 mins

Goes Great with

VEGAN RICE BOWL

rice

VEGAN SPROUTS SALAD WITH ORANGE DRESSING

VEGETABLE SALAD WITH VEGAN MAYONNAISE SAUCE

VEGAN RED CABBAGE SALAD

VEGAN FRIED TOFU WITH SALT AND PEPPER SERVED WITH TURMERIC RICE

tofu, turmeric

Method

Rinse the lentils thoroughly under cold water. Place them in a medium pot, cover with water, and bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, adding more water if needed, until tender but not mushy.
In a separate non-stick pan, sauté the minced onions and garlic over medium heat until they are soft and translucent (add a splash of water if needed to prevent sticking).
Add the paprika, cumin, red pepper flakes, cardamom, ginger, cloves, allspice, coriander, nutmeg, and fenugreek to the onions. Toast the spices for about one minute until fragrant.
Stir in the drained tomatoes, vegetable broth, and tomato paste. Allow the mixture to simmer for 15 minutes to let the flavors meld.
Stir in the cooked lentils and frozen peas. Continue to simmer for an additional 10 minutes.
Stir in the red wine vinegar, taste, and season with salt as needed before serving hot.

Notes:

Pro-tips:

Texture: Keep a close watch on the lentils; you want them soft but holding their shape. If they start to get too soft, drain any excess water immediately.
Serving: Traditionally, this is served with Injera, an Ethiopian sourdough flatbread. If unavailable, brown rice or quinoa makes a fantastic base.
Flavor depth: For a more authentic taste, toast your fenugreek seeds in a dry pan before grinding them into your spice blend.

Goes Great with