Ethiopian Spicy Split Lentil Stew Yimser Wot Recipes

ETHIOPIAN SPICY SPLIT LENTIL STEW (YIMSER WOT)

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.

MISR WOT (ETHIOPIAN SPICY LENTIL STEW)

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!

YEMISER W'ET (SPICY LENTIL STEW)

Steps:

• Rinse and cook the lentils.
• Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent.
• Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning.
• Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes.
• Add 1 cup of vegetable stock or water and continue simmering.
• When the lentils are cooked, drain them and mix them into the saute.
• Add the green peas and cook for another 5 minutes.
• Add salt and black pepper to taste.
• To serve Yemiser W'et, spread layers of injera on individual plates.
• Place some yogurt or cottage cheese alongside a serving of w'et on the injera and pass more injera at the table.
• To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.

SPICY ETHIOPIAN RED LENTIL STEW

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.

ETHIOPIAN MILD SPLIT LENTILS STEW (YEMSER ALICHA)

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.

ETHIOPIAN BEEF JERKY AND SPLIT LENTILS STEW (QUWANTA-MISER WOT)

Steps:

• Sauté the onion with ½ cup of water and two tablespoons of oil for 5 minutes or until tender.
• 2nd Step: To the cooked onion add half cup of water, chili powder (berbere), butter, garlic and black pepper. Stir for 10 minutes.
• To the boiling sauce, add half cup of water, fried meat without grease or beef jerky and cook it until tender (10 minutes).
• Meanwhile, 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 from the lentils and discard . Lightly drain the extra water in a container or a cup.
• Combine the lentils and the beef jerky sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes or until it simmers.
• Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.