Spicy Ethiopian Red Lentil Stew Recipes

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SPICY ETHIOPIAN RED LENTIL STEW



Spicy Ethiopian Red Lentil Stew image

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

2 teaspoons canola oil
2 cups red onions, chopped
1 tablespoon ginger, minced peeled and fresh
2 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 tablespoons berbere, spice
3 cups vegetable broth
1 cup red lentil, dried and small
4 teaspoons salt
4 cups basmati rice, hot cooked

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

ETHIOPIAN SPICY SPLIT LENTIL STEW (YIMSER WOT)



Ethiopian Spicy Split Lentil Stew (Yimser Wot) image

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

1 cup split red lentils
1 1/2 tablespoons chili powder (Berbere)
3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
1 red onions (chopped) or 1 shallot (chopped)
5 1/2 cups water
4 garlic cloves (diced) or 1 teaspoon garlic powder
1/4 teaspoon cardamom powder (if available)
salt and black pepper

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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