Ethiopian Spicy Split Lentil Stew Yimser Wot Recipes

Steps:

• 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.

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
• Rinse lentils in cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro. Serve over rice.

Steps:

• Rinse lentils.
• Saute onions in oil for 10 minutes.
• Add garlic and stir for 30 seconds.
• Add lentils, water, tomato and half of the berbere.
• Simmer 45 minutes.
• Add the other 1/2 of the berbere together with the salt.
• Optional: a dollop of plain yogurt or sour cream.

Steps:

• Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it to the boiling water. Cook it 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 oil for 5 minutes or until tender.
• To the cooked onion, add ½ cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;.
• Combine the lentils and the sauce. Mix well. If more water needed, use the water which is set aside. Cook the Stew for 15 minutes or until it simmers.
• Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold.
• Some of the spices could be found in Ethiopian or Indian shops/groceries.

Steps:

• Rinse lentils in a sieve under cold running water and set aside.
• In a medium saucepan, saute onion in canola oil over medium heat until the onions turn golden, about 10-15 minutes.
• Add ginger and garlic and saute until fragrant, about 2 minutes. Add RawSpiceBar's Berbere spices, stir until fragrant, about 1 minute.
• Add lentils and cook for about 5 minutes.
• Add chopped tomatoes and broth, bring to a boil. Lower the heat and simmer, covered, until lentils are soft, about 25 minutes. Stir occasionally, adding more liquid if needed. Salt & pepper to taste.
• Serve with a dollop of yogurt and cilantro. Works perfectly with a side of injera or naan bread as well. Enjoy!