Yemiser W Et Spicy Lentil Stew
Experience the bold, authentic flavors of Ethiopia with Yemiser W’et, a rich and spicy lentil stew that’s both comforting and nutrient-packed. Made with tender red lentils simmered in a fragrant blend of Berbere spice, tomato paste, garlic, and ginger, this dish delivers a tantalizing mix of earthy warmth and vibrant heat. The slow-cooked stew thickens beautifully, making it perfect for scooping up with traditional Injera or serving over fluffy steamed rice. Ready in under an hour, this vegan-friendly recipe is as simple as it is satisfying. Garnish with fresh parsley or cilantro for a bright finishing touch, and savor every spoonful of this wholesome Ethiopian classic! Perfect for spice lovers and hearty meal enthusiasts alike, Yemiser W’et will quickly become a favorite in your dinner rotation.
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 tablespoon, minced fresh ginger
- 3 tablespoons vegetable oil
- 2 tablespoons Berbere spice blend
- 3 tablespoons tomato paste
- 4 cups water
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley or cilantro
Instructions
Rinse the red lentils under cold water several times until the water runs clear. Set aside.
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion to the pot and sauté for 5-7 minutes, stirring frequently, until the onions are soft and translucent.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the Berbere spice blend to the onion mixture and stir well. Allow the spices to toast for 1-2 minutes to bring out their flavors.
Add the tomato paste to the pot and mix thoroughly to combine. Cook for an additional 2 minutes, stirring constantly.
Pour in the water and stir to fully incorporate the ingredients. Bring the mixture to a gentle boil.
Lower the heat to a simmer and add the rinsed red lentils to the pot. Stir well to distribute the lentils evenly in the liquid.
Cover the pot partially with a lid and allow the stew to simmer for 25-30 minutes, stirring occasionally to prevent sticking. The lentils should become tender and the stew should thicken.
Season the stew with salt and black pepper, adjusting the seasoning to your taste.
Once the lentils are fully cooked and the stew has reached your desired consistency, remove it from the heat.
Serve the Yemiser W’et warm, garnished with fresh parsley or cilantro if desired. Pair it with Injera or steamed rice for a complete meal.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 4.3 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 703 mg | 15% | |
*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.
