Best 3 Ethiopian Spicy Tomato Lentil Stew Recipes
In the vibrant culinary landscape of Ethiopia, a symphony of flavors awaits your palate. Among its many treasures, the Ethiopian Spicy Tomato Lentil Stew, also known as Misir Wot, stands as a beacon of bold and aromatic delight. This hearty and wholesome dish is a testament to the country's rich culinary heritage, where lentils, tomatoes, and a medley of spices dance together in a captivating fusion. Discover the secrets of this delectable stew, as we embark on a journey through its ingredients and preparation, unlocking the essence of Ethiopian cuisine.
This article presents a collection of authentic Ethiopian recipes, curated to guide you in recreating the magic of Misir Wot and other beloved dishes in the comfort of your own kitchen. From the classic Doro Wat, a chicken stew brimming with berbere spice, to the tantalizing Gomen, a collard greens dish infused with garlic and ginger, these recipes encompass the diverse flavors of Ethiopia.
Dive into the depths of Ethiopian culinary artistry with our step-by-step instructions, detailed ingredient lists, and helpful tips. Learn to craft the perfect balance of spices, the art of simmering lentils until they burst with flavor, and the techniques for creating a rich and flavorful sauce. Whether you're a seasoned home cook or just starting your culinary exploration, these recipes will guide you in creating authentic Ethiopian dishes that will transport your taste buds to the heart of this vibrant culinary tradition.
ETHIOPIAN SPICY TOMATO LENTIL STEW
Steps:
- Boil the lentils for about 45 minutes or until tender. In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes.
SPICY ETHIOPIAN RED LENTIL STEW
From Cooking Light, this sounds like a really yummy stew and healthy for you too! Ethiopian Berbere spice is a mixture of dried chiles, cloves, ginger, coriander, and allspice that Cooking Light says can be found at gourmet markets and specialty stores.
Provided by Enjolinfam
Categories Stew
Time 1h25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 920.4, Fat 8.9, SaturatedFat 1.5, Sodium 2440, Carbohydrate 183.1, Fiber 13.5, Sugar 6.5, Protein 28.1
MISR WOT (ETHIOPIAN SPICY LENTIL STEW)
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Make and share this Misr Wot (Ethiopian Spicy Lentil Stew) recipe from Food.com.
Provided by RawSpiceBar
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 38.1, Fat 0.3, SaturatedFat 0.1, Sodium 7.3, Carbohydrate 8.5, Fiber 2, Sugar 4.6, Protein 1.5
Tips:
- Use red lentils: Red lentils cook quickly and easily, making them a great choice for this stew. If you don't have red lentils, you can use brown or green lentils, but they will take longer to cook.
- Rinse the lentils well before cooking: This will help to remove any dirt or debris.
- Use a good quality tomato sauce: The tomato sauce is the base of this stew, so it's important to use a good quality sauce. Look for a sauce that is made with fresh tomatoes and has a rich flavor.
- Add plenty of spices: This stew is all about the spices. Be generous with the cumin, coriander, turmeric, and chili powder.
- Don't be afraid to adjust the heat: This stew can be made as mild or as spicy as you like. If you like things spicy, add more chili powder or cayenne pepper. If you prefer a milder stew, reduce the amount of chili powder or cayenne pepper.
- Serve with rice or bread: This stew is traditionally served with rice or bread. Rice is a good choice for soaking up the delicious sauce, while bread can be used to scoop up the stew.
Conclusion:
This Ethiopian spicy tomato lentil stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover lentils. The stew is packed with flavor and is sure to be a hit with your family and friends.
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