Lentil Wat (Stew)
Gluten Free,  Recipes,  Soups, Salads, & Sandwiches,  Vegan,  Vegetarian

Lentil Wat (Stew)

I picked up a book on street food from the library. It’s a really cool book – it has dishes from all over the world inside. I was excited to try out an Ethiopian dish, because I recently acquired some berbere and wanted to use it again. This was pretty easy to put together – the only potentially tricky part is making sure that you stir it and add more water occasionally so it doesn’t burn. The house smelled amazing while this was cooking. I served it over brown rice, and it was a nice, satisfying meal. I’m excited to try out a few more recipes from this book, and may even end up picking up a copy of my own!

Lentil Wat (Stew)

Lentil Wat (Stew)
The World of Street Food: Easy Quick Meals to Cook at Home – Troth Wells

Serves 4
Preparation: 10 minutes
Cooking: 20-30 minutes

1 cup / 225 g lentils
1-2 onions, chopped
3 cloves garlic, chopped
1 teaspoon berbere* or 1 teaspoon chili powder
1 teaspoon fresh ginger, grated, or 1 teaspoon powdered ginger
3 cloves
1/2 teaspoon nutmeg, grated
juice of 1/2 lemon
1 tablespoon parsley or cilantro/coriander, chopped
salt and pepper
oil

*Ethiopian spicy sauce, available in specialty stores

1. Put the lentils in a pan with enough water to cover, and bring to the boil. Skim off any froth with a spoon, and then reduce the heat and simmer, covered, for 15-20 minutes until they are cooked and crumbly. They should have absorbed most of the moisture; if not, drain off the excess.

2. Now heat the oil in another pan and sauté the onions, adding the garlic after a few minutes when the onions are translucent.

3. Next, add the berbere or chili powder, the ginger, cloves, nutmeg and lemon juice. Stir well to combine the ingredients. Pour in a little water or oil if the mixture begins to catch.

4. Spoon the lentils into the spice mix and season. Cook over a gentle heat for 5-10 minutes to let the flavors expand, stirring frequently so that the mixture does not burn. Again, add more liquid if necessary to keep it moist. Garnish with parsley or cilantro/coriander and serve with breads or rice.

Big Flavors Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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