It is a delicious dish with Injera (Ethiopian flat bread). I like it because it was my grandfather's favorite dish.
My Private Note
Units: US | Metric
- 1 cup split red lentils
- 1 lb beef (top or bottom round) or 1 lb beef jerky
- 2 tablespoons chili peppers (Berbere)
- 1 red onions (thinly chopped) or 1 shallot (thinly chopped)
- 2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil
- 2 tablespoons clarified butter (Nitir kebe)
- 4 garlic cloves (diced) or 1 teaspoon garlic powder
- 1/4 teaspoon cardamom powder (if available)
- salt and black pepper
- 1Sauté the onion with ½ cup of water and two tablespoons of oil for 5 minutes or until tender.
- 22nd Step: To the cooked onion add half cup of water, chili powder (berbere), butter, garlic and black pepper. Stir for 10 minutes.
- 3To the boiling sauce, add half cup of water, fried meat without grease or beef jerky and cook it until tender (10 minutes).
- 4Meanwhile, 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.
- 5Remove the foam with spoon from the lentils and discard . Lightly drain the extra water in a container or a cup.
- 6Combine the lentils and the beef jerky sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes or until it simmers.
- 7Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.
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Nutritional Facts for Ethiopian Beef Jerky and Split Lentils Stew (Quwanta-Miser Wot)
Serving Size: 1 (139 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 293.4
- Calories from Fat 102
- Total Fat 11.3 g
- Saturated Fat 4.0 g
- Cholesterol 54.1 mg
- Sodium 46.7 mg
- Total Carbohydrate 21.8 g
- Dietary Fiber 10.0 g
- Sugars 1.5 g
- Protein 25.3 g