Ethiopian Spicy Split Lentil Stew Yimser Wot
Dive into the vibrant flavors of Ethiopia with Yimser Wot, a hearty and aromatic spicy split lentil stew that's sure to please your palate. This comforting dish features red lentils simmered to perfection in a rich, caramelized onion and tomato-based sauce infused with the bold and complex flavors of berbere spice mix. Enhanced with fragrant garlic, fresh ginger, and a touch of tomato paste, this stew delivers a wonderful balance of heat and earthiness. With just 10 minutes of prep time and 35 minutes to cook, it’s an approachable recipe that brings authentic Ethiopian cuisine to your table. Perfect for pairing with injera bread or served over steamed rice, Yimser Wot is vegan-friendly, protein-packed, and bursting with bold flavor in every bite. Garnish with fresh cilantro for an extra pop of freshness, and savor the warmth of this traditional dish!
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Recipe Information
Ingredients
- 1 cup Red lentils
- 1 large, finely chopped Onion
- 4 cloves, minced Garlic
- 1 tablespoon, minced Fresh ginger
- 3 tablespoons Vegetable oil
- 2 tablespoons Berbere spice mix
- 3 tablespoons Tomato paste
- 4 cups Water
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons, chopped (optional garnish) Fresh cilantro
Instructions
1. Rinse the red lentils thoroughly in cold water until the water runs clear. Set aside.
2. Heat the vegetable oil in a medium pot over medium heat.
3. Add the finely chopped onion and sauté for 8-10 minutes, stirring frequently, until the onion is deeply caramelized.
4. Add the minced garlic and fresh ginger to the pot. Sauté for another 1-2 minutes until fragrant.
5. Stir in the berbere spice mix and let it cook for 1 minute, allowing the spices to bloom.
6. Add the tomato paste and stir well to coat the onions and spices. Cook the mixture for 2-3 minutes until the tomato paste darkens slightly.
7. Pour in the water and bring the mixture to a gentle boil.
8. Add the rinsed red lentils to the pot and stir well. Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and have absorbed the flavors.
9. Season with salt and adjust to taste. If the stew is too thick, add a bit more water to reach your desired consistency.
10. Serve hot. Optionally, garnish with fresh chopped cilantro. Pair with injera bread or serve over steamed rice for a complete meal.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 19.2 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1735 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
