Ethiopian Spicy Split Lentil Stew (Yimser Wot)
Lentils come together in this stew, fragrant with chilli and cardamom and simmered on the stove.
35 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 30 min · 35 min total
- Easy
- 1
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.
- 2
Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup.
- 3
Meanwhile, sauté the onion with ½ cup of water and one tablespoon of oil for 5 minutesor until tender.
- 4
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.
- 5
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.
- 6
Add false cardamom and salt to taste. Remove from heat. Serve it warm or cold. To make it mild, you may use tomato sauce.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
