Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, ethiopian lentil stew (ye misr wot). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Ethiopian Lentil Stew (Ye Misr Wot) is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Ethiopian Lentil Stew (Ye Misr Wot) is something which I have loved my entire life.
Misir Wat (also Misir Wot) is one such example of a dish that truly excels in the vegetarian realm. A dish featuring red lentils, an abundantly available crop, Misir Wat is a staple dish throughout Ethiopia and one of the most popular vegetarian dishes in Ethiopian restaurants. Ethiopian Lentil Stew (Misr Wot) The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
To get started with this particular recipe, we have to prepare a few ingredients. You can have ethiopian lentil stew (ye misr wot) using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Ethiopian Lentil Stew (Ye Misr Wot):
- Take 250 g red lentils
- Take 2 white onions diced
- Prepare 1 red onion diced
- Get 2 tablespoons rapseed or vegetable oil
- Prepare 500 ml water
- Make ready 1-2 tablespoons berbere spice (can sub for 1-2tsp of cayenne)
- Take 50 g tomato paste
- Take 1 tsp ground cumin
- Prepare 1 tsp ground cinnamon
- Take 1 tsp ground black cardamom
- Prepare 1 knob fresh ginger grated
- Prepare 3 cloves garlic, peeled and crushed
- Get to taste Salt
A delicious and simple midweek meal for spice lovers. Add lentils, water, tomato and half of the berbere. Optional: a dollop of plain yogurt or sour cream. Ethiopian Lentil Stew -A healthy Vegan Ethiopian-spiced Stew with lentil.
Instructions to make Ethiopian Lentil Stew (Ye Misr Wot):
- Prepare all the ingredients.
- Put the diced onion in a large lidded pot with the oil on medium heat. Cover and stir occasionally for about 5min until the onions are translucent but not brown.
- Add the tomato paste and stir well. Add all the dry spices and 50ml of water so they don't burn. Stir till everything is combined and cook for a minute or two
- Add the lentils and the remaining water to the pot and stir till all is combined well. Add the fresh ginger and garlic last.
- Cook on a medium-low heat for about 10 to 15 minutes or until the lentils are cooked through and the sauce has thickened up. Add more water if it gets too dry. Add salt to your taste and enjoy!
Laced with berbere spice and Niter kibbeh. You will love this protein and fiber packed meal! To some people, Lentils may be synonymous with "dull and boring." However, dull and boring doesn't even come close to describing this spiced Ethiopian stewed lentils. I generally don't like to call something, "the best". Because let's face it, there are a lot of really good foods out there that are amazing.
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