Ethiopian Spicy Split Lentil Stew (Yimser Wot)
- Reviews 2
Ready In: 35 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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