Ethiopian Lentil Stew
This Ethiopian Lentil Stew is a thick and comforting yellow lentil dish spiced with turmeric, ginger, and garlic that simmers to a velvety smooth consistency. It is milder than misir wot and makes an excellent introduction to Ethiopian flavors for those who cannot tolerate high heat.
A mild and velvety Ethiopian yellow lentil stew seasoned with turmeric and ginger, perfect for all spice levels.
Nutrition per serving
Ingredients
legume
aromatics
spice
fat
liquid
Instructions
Saute Onions and Aromatics
Heat the oil in a medium pot over medium heat. Add the diced onions and cook for 10 minutes until completely soft and translucent, stirring occasionally. Add the grated ginger and turmeric and stir for 2 minutes until the onions are coated in the golden spice and the raw ginger smell softens.
Add Lentils and Liquid
Rinse the yellow split lentils under cold water until the water runs clear. Add them to the pot and stir to coat them in the spiced onion mixture. Pour in the water or vegetable stock and stir everything together. Bring to a boil then reduce heat to a gentle simmer.
Simmer Until Tender
Cook the lentils uncovered for 20 to 25 minutes, stirring every few minutes, until they have completely softened and begun to fall apart into a smooth thick stew. Add extra water in small amounts if the stew thickens too quickly before the lentils are fully cooked.
Season and Serve
Once the lentils have dissolved into a creamy stew, season generously with salt and taste for balance. If you would like more spice, add a pinch of cayenne or black pepper. Drizzle with a small amount of oil and serve warm over injera or rice with pickled vegetables on the side.
Substitutions
Common mistakes
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