Full of fragrant Ethiopian spices, this delicious red lentil soup is highly seasoned without being hot. This Ethiopian lentil soup is very complex and aromatic. One spoonful of this flavor-packed berbere-spiced stew will have you hooked! Ethiopian food characteristically consists of very spicy meat and vegetable dishes.
This Ethiopian Red Lentil and Vegetable Stew is inspired by that savory, spicy cuisine! It’s a great healthy meal full of protein and fiber. Here’s everything you’ll need to make this Ethiopian lentil and vegetable stew recipe.
Misir Wot Stewed Ethiopian Lentils How to make lentils
Key Ingredients
- Red Lentils: Red lentils cook faster than brown or green lentils because they’re smaller. Their texture after being cooked won’t be the same as brown or green lentils because they somewhat “melt” into the dish they’re in. Lentils can contain tiny stones or other debris so it’s always a good idea to look them over. To inspect lentils for debris, pour a small amount onto a white paper plate then spread them out.
- Berbere Spice: While you can certainly make your own berbere spice blend, you’ll need a fairly large variety of spices. What is berbere spice? Berbere is a spice blend common in Ethiopian cuisine. It’s composed of chiles, garlic, fenugreek and a handful of other warm spices, such as allspice and cinnamon. The flavor is hot and peppery with a touch of tanginess. Traditional berbere is made from whole spices that are toasted for maximum flavor and then ground.
- Vegetable Broth: If you’re not concerned about keeping the soup vegan, you can also use chicken broth. Broth Swap - You can choose from vegetable or chicken broth. Use vegetable broth to make it completely vegan or chicken to add more flavor. If you want a stronger taste, use beef broth instead.
- Turnips: Turnips add more texture to the stew.
- Yogurt: Optional but adds a cooling touch. The dollop of greek yogurt is a real game changer too. It adds a little bit of creamy, tangy richness and is a great cooling counterpart to the spiciness of the soup. And the little hit of fresh lemon juice adds just the right brightness & acidity.
Understanding Berbere Spice
The star ingredient here is berbere, a heady mix of chilli, fenugreek, cardamom, coriander seeds and other spices. The berbere seasoning blend is so fragrant & warm and adds such an awesome punch of spice and flavor. I love Ethiopian food so I've definitely had the spice blend before, but I hadn't yet cooked with it myself. Marcus Samuelsson's vivid descriptions of the spices and how integral it is in Ethiopian cooking was just the push I needed to get it out and cook with it.
How to Make Berbere Spice Less Hot
The best way to make berbere less hot is to make it yourself and use fewer dried chiles. If you purchased berbere spice, that’s difficult to change. You can always use less berbere, but you won’t have the flavor the other spices provide.
Do You Need to Rinse Lentils Before Cooking?
It’s always a good idea to rinse things like lentils and rice before cooking. After inspecting the lentils for debris, place them in a fine-mesh sieve and rinse under cool running tap water.
Read also: Ethiopian Cuisine: Philadelphia Guide
Ethiopian Lentil Stew (Misir Wat)
Ethiopian Lentil Stew is a deliciously healthy and spicy vegetarian lentil recipe with homemade berbere spice, spiced butter, and satisfying lentils. Every spoonful of this delectable meal will have you sighing in pure delight. Rich layers of complex flavors make it one of my favorite Ethiopian side dishes. And my family never complains when I put this exquisiteness on the table. It goes excellent with injera, rice, or quinoa. Ethiopian lentil stew is a classic with wholesome ingredients and warm flavors. It has also been called misir wot, mesir wot, and yemisir wat (wat or wot means food in Amharic). This deliciously spicy lentil stew is so easy and satisfying for a stress-free weeknight meal.
Step-by-Step Instructions
- Soak - Wash your lentils, then let them soak while you prepare the seasonings.
- Sauté Spices - Heat a large saucepan with oil and spiced butter, then add onions, berbere spice, garlic, ginger, cumin, and smoked paprika. Stir occasionally for 2-3 minutes until the onions are translucent.
- Add Lentils - Then add the soaked lentils and tomato paste. Stir and sauté for 2-3 more minutes. Add stock, broth, or water and season with salt.
- Simmer - Bring to a boil and let it simmer until it thickens. It might take about 30 minutes, depending on how you like your lentils.
Tips and Variations
- Brown lentils taste earthy; green is peppery; red and yellow are sweet. Choose depending on your liking, but my go-to is red or yellow.
- You can soak the lentils while prepping the other ingredients, such as onion, garlic, and ginger, then proceed with the recipe.
- Puree part of the soup to your desired consistency: Use an immersion blender (about 5 pulses) OR carefully ladle some of the soup (about 1-2 cups) into a blender, take out the plastic insert in the cap and cover it with a towel, blend, and return it to the soup pot. I like the base to be creamy but still keep a good amount of whole lentils.
Storage and Reheating
Let the finished lentil stew cool and store it in an airtight container or freezer-safe resealable bag in the fridge or freezer for another day. You can refrigerate the leftovers for five days or freeze them for three months. Reheat on a stove or microwave when ready to serve.
Lentils: Taste and Versatility
What do lentils taste like? The earthy flavor is mild on its own, but it gives a meaty texture to any dish. Which is one of the many reasons vegetarians and vegans enjoy this dish. Spicing it up works well because of its mild flavor, making it an ideal base for vegetarian hamburgers. Lentils are very nutritious and versatile, so think of these like white paint that goes well with any color. It can absorb varied flavors of spices and seasonings. Thus, it mixes well with onion, garlic, homemade spice mix, and more!
Do I Need to Soak Lentils for Stew?
Lentils are legumes that are relatively smaller and quicker to cook than beans, so most recipes don’t require soaked lentils. But soaking the lentils saves cooking time and makes them easier to digest.
Recipe
Ingredients:
- 1 large onion chopped
- 1 pound potatoes cut into 1/2-inch chunks
- 1 1/4 cup red lentils picked over and rinsed
- 3 cups water
- 2 garlic cloves chopped
- 2-3 tablespoons berberé spice mixture
- 1 28-ounce can crushed tomatoes
- 1 pound green beans fresh or frozen, cut into bite-sized pieces
- 1-2 cups water
- salt to taste
- 3-4 cups fresh spinach
Berberé Spice Mixture (mix all together and store in jar):
- 1 tablespoon ground cardamom
- 1 tablespoon ground coriander
- 1 tablespoon fenugreek
- 1 tablespoon ground nutmeg
- 1 tablespoon ground cloves reduce to 1 tsp.
Instructions:
- Mix the ingredients for the Berbere Spice Mixture. This recipe makes enough for several batches of soup. Do not add it all to the soup!
- Sauté the onion in a non-stick pan until it starts to brown. Add the potatoes, lentils, 3 cups water, garlic, and spice mixture.
- Simmer, covered, over low heat until lentils are tender, about 20 minutes.
- Add the tomatoes, green beans, and enough additional water to create a thick soup. Check the seasoning, adding salt and more of the spice mixture if needed, and cook for about 15 more minutes.
- Just before serving, stir in the spinach. Serve immediately.
Read also: Authentic Ethiopian Cuisine
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