Vegetarian Doro Wat
Experience the bold, authentic flavors of Ethiopian cuisine with this Vegetarian Doro Wat, a plant-based twist on the classic chicken stew. Infused with the rich, aromatic spices of berbere and a vibrant blend of garlic, ginger, and slow-cooked onions, this hearty dish features tender red lentils simmered to perfection in a tomato-based broth. Finished with hard-boiled eggs for added protein and garnished with fresh cilantro, it’s a satisfying and wholesome meal that’s both comforting and packed with flavor. Served with tangy lemon wedges for a bright, zesty touch, this recipe is perfect for a cozy dinner and a great way to explore global vegetarian cuisine. Ready in under an hour, this vegan-friendly take on a beloved Ethiopian dish will transport your taste buds to new horizons!
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 large onions
- 4 garlic cloves
- 1 inch piece ginger
- 3 tablespoons vegetable oil
- 2 tablespoons berbere spice mix
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 4 hard-boiled eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 lemon wedges
Instructions
Begin by rinsing the red lentils under cold water until the water runs clear, and set them aside.
Chop the onions into small pieces. Mince the garlic cloves and grate the ginger.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and cook until they are translucent and soft, about 10 minutes, stirring occasionally to prevent burning.
Add the minced garlic and grated ginger to the pot and stir well for about 2 minutes, until fragrant.
Stir in the berbere spice mix and tomato paste. Cook for another 2-3 minutes, allowing the spices to release their flavors and the tomato paste to blend with the onions.
Add the rinsed red lentils to the pot, followed by the vegetable broth. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 25 minutes or until the lentils are tender and the stew has thickened.
While the stew is cooking, peel the hard-boiled eggs and set them aside.
Once the stew has thickened, taste and season it with salt and black pepper according to your preferences.
Gently nestle the peeled hard-boiled eggs into the stew and cover the pot again. Let the eggs warm through for about 5 minutes.
Garnish the Vegetarian Doro Wat with chopped fresh cilantro before serving.
Serve hot, with lemon wedges on the side for squeezing over the stew, enhancing the flavor with a citrusy touch.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 4346 mg | 189% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 39.5 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 368 mg | 28% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3423 mg | 73% | |
*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.
