Best 15 Spicy Lentil Stew Recipes

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Indulge in a Flavorful Culinary Journey with Spicy Lentil Stew: A Symphony of Spices and Hearty Goodness

Embark on a tantalizing culinary adventure with our carefully curated collection of spicy lentil stew recipes. These delectable dishes promise an explosion of flavors, combining the wholesome goodness of lentils with an aromatic blend of spices. Discover diverse variations, each offering a unique twist on this classic comfort food. From the fiery heat of the Moroccan-inspired Harira to the rustic charm of French Lentil Stew, our recipes cater to a wide range of palates. Whether you prefer a quick and easy one-pot meal or a hearty stew simmered to perfection, we have something for every home cook. Get ready to warm your soul and satisfy your taste buds with these irresistible spicy lentil stew recipes.

Here are our top 15 tried and tested recipes!

SPICY LENTIL & CHICKPEA STEW



Spicy Lentil & Chickpea Stew image

This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. -Melanie MacFarlane, Bedeque, Prince Edward Island

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 12

2 teaspoons olive oil
1 medium onion, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 cup dried lentils, rinsed
1 can (2-1/4 ounces) sliced ripe olives, drained
3 teaspoons smoked paprika
4 cups vegetable broth
4 cans (8 ounces each) no-salt-added tomato sauce
4 cups fresh baby spinach
3/4 cup fat-free plain yogurt

Steps:

  • In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.

Nutrition Facts : Calories 266 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges

SOUTH INDIAN SPICY LENTIL STEW



South Indian Spicy Lentil Stew image

Provided by Food Network

Categories     main-dish

Time 50m

Yield serves 6

Number Of Ingredients 16

4 cups water
1 cup masur dahl (red lentils) or mung dahl (yellow lentils)
2 tomatoes, cut into large chunks
5-6 large okra, halved lengthways
2 carrots, cut into large chunks
2 potatoes, cut into large chunks
1 tablespoon tumeric
2 teaspoons salt
2 teaspoons tamarind paste or 1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon cilantro seeds, ground
1 teaspoon cumin seeds, ground
1 tablespoon black mustard seeds
1-2 jalapeno peppers, seeded and chopped
6-8 dried curry leaves
1 tablespoon sambhar masala

Steps:

  • In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
  • Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
  • The stew can be prepared up to 2 hours in advance.

SPICY SWEET POTATO AND LENTIL STEW



Spicy Sweet Potato and Lentil Stew image

Quick vegan soup with chipotle peppers. Garnish each bowl with 1 tablespoon sour cream, green onions, and cilantro.

Provided by Susie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 49m

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
1 yellow onion, diced
4 cloves garlic, finely chopped
4 slices tempeh bacon (such as LightLife® Fakin' Bacon®), diced
¼ cup dry white wine
1 canned chipotle chile, drained and chopped, or more to taste
4 cups vegetable broth
3 cups peeled and cubed sweet potatoes
3 cups water
1 cup dry red lentils
½ teaspoon ground cinnamon
salt and ground black pepper to taste
4 (6 inch) corn tortillas, cut into strips

Steps:

  • Heat oil in a saucepan over medium-high heat. Add onion and garlic; saute until softened and translucent, 5 to 7 minutes. Add tempeh bacon, wine, and chipotle chile. Cook and stir until combined, about 1 minute. Reduce heat to medium. Add broth, sweet potatoes, water, and lentils. Cook stew until lentils fall apart and potatoes are tender, about 20 minutes. Stir in cinnamon; season with salt and pepper.
  • Place tortilla strips in a small skillet over high heat; cook until crispy, 3 to 5 minutes.
  • Ladle stew into bowls; top with toasted tortilla strips.

Nutrition Facts : Calories 271.6 calories, Carbohydrate 45.8 g, Fat 5.7 g, Fiber 7.3 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 666.7 mg, Sugar 10 g

SPICY INDIAN LENTIL STEW (DAAL)



Spicy Indian Lentil Stew (Daal) image

This is an easy and rewarding recipe for a spicy and flavorful Indian dish of lentil stew! Serve on its own or with basmati rice.

Provided by rbexx34

Categories     World Cuisine Recipes     Asian     Indian     Side Dishes

Time 1h

Yield 4

Number Of Ingredients 14

½ cup dry yellow lentils
¼ cup dry red lentils
¼ cup split mung beans
5 cups water
1 ¼ teaspoons salt
1 teaspoon ground turmeric
4 teaspoons ghee (clarified butter), divided
1 teaspoon cumin seeds
1 medium onion, thinly sliced
2 peppers green chile peppers, chopped
2 teaspoons grated fresh ginger
2 tablespoons chopped fresh cilantro
½ teaspoon cayenne pepper
1 tablespoon lemon juice

Steps:

  • Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.
  • Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.
  • Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.

Nutrition Facts : Calories 236.1 calories, Carbohydrate 35.6 g, Cholesterol 11 mg, Fat 5.1 g, Fiber 14.2 g, Protein 13.3 g, SaturatedFat 2.8 g, Sodium 744 mg, Sugar 4.1 g

SAMBAR (SPICY LENTIL AND VEGETABLE STEW)



Sambar (Spicy Lentil and Vegetable Stew) image

A spicy South Indian vegetable stew. Enjoy with rice, roti, or as a soup.

Provided by Sunaina

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h25m

Yield 6

Number Of Ingredients 17

6 cups water, or more as needed
2 cups toor dal (pigeon peas)
1 onion, chopped
1 tomato, chopped
1 cup peeled, chopped pumpkin
1 cup chopped okra
½ cup peas
½ cup sliced red radishes
2 tablespoons vegetable oil
1 tablespoon mustard seeds
6 cloves garlic, sliced
4 dried red chile peppers
2 tablespoons dried curry leaves
1 tablespoon sambar powder
½ cup tamarind pulp
salt to taste
1 pinch red chile powder, or to taste

Steps:

  • Combine water, toor dal, onion, tomato, pumpkin, okra, peas, and radishes in a pot. Bring to a boil, reduce heat to low, and cook until dal, pumpkin, and radishes start to soften, 30 to 40 minutes.
  • Heat oil in a small pan over medium heat and add mustard seeds. Stir in garlic, red peppers, curry leaves, and sambar powder. Cook until fragrant, about 5 minutes.
  • Stir seasoned oil mixture into the stew and cook until flavors combine, 25 to 30 minutes more. Stir in tamarind, salt, and red chile powder.

Nutrition Facts : Calories 211 calories, Carbohydrate 35.1 g, Fat 6.4 g, Fiber 6 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 108.3 mg, Sugar 2.8 g

SPICY ETHIOPIAN RED LENTIL STEW



Spicy Ethiopian Red Lentil Stew image

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

2 teaspoons canola oil
2 cups red onions, chopped
1 tablespoon ginger, minced peeled and fresh
2 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 tablespoons berbere, spice
3 cups vegetable broth
1 cup red lentil, dried and small
4 teaspoons salt
4 cups basmati rice, hot cooked

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

SPICY LENTIL AND SWEET POTATO STEW WITH CHIPOTLES



SPICY LENTIL AND SWEET POTATO STEW WITH CHIPOTLES image

Categories     Bean     Potato     Vegetarian     Wheat/Gluten-Free     Winter     Vegan

Yield 6-8 people

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
Salt to taste
2 teaspoons cumin seeds, lightly toasted and ground
2 medium carrots, diced
1 1/2 cups brown or green lentils, rinsed
6 cups water
2 medium-size sweet potatoes (aka yams, with dark orange flesh, 1 to 1 1/4 pounds), peeled and cut in large dice
1 to 2 chipotles in adobo, seeded and chopped (to taste)
2 tablespoons tomato paste
1 bay leaf
1/4 cup chopped fresh cilantro or parsley (to taste)
Lime wedges for serving

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until it softens, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds, and add the ground cumin seeds and carrots. Stir together for a minute, then add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.

ETHIOPIAN SPICY TOMATO LENTIL STEW



ETHIOPIAN SPICY TOMATO LENTIL STEW image

Categories     Soup/Stew     Bean     Tomato     Low Fat     High Fiber     Healthy

Number Of Ingredients 23

Ingredients
1 cup brown lentils
1 large yellow onion, diced small
2 carrots, peeled and diced
4 cloves garlic, miced
2 tablespoons fresh ginger, grated
1/4 cup peanut oil (vegetable oil will do)
10 plum tomatoes, chopped
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water + 2 veg boullion cubes
1 cup frozen green peas
Spice Blend
2 tsp ground cumin
2 teaspoons hungarian paprika
1 teaspoon ground fenugreek
1/2 teaspoon dried thyme
1/4 teaspoon ground cardomom
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt (or more to taste)

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 LENTIL TOMATO STEW



Spicy Lentil Tomato Stew image

This is a thick, fragrant, and hearty stew. Very satsifying on a cold day, very good for you, and very cheap. Can't really ask for more than that from a single recipe.

Provided by dividend

Categories     Lentil

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

1 onion
2 stalks celery
1 carrot
extra virgin olive oil
salt
3 garlic cloves
2 tablespoons curry powder
2 teaspoons cumin
1 teaspoon turmeric
1 (6 ounce) can tomato paste
2 cups dried lentils (brown or green)
1 (15 ounce) can chopped tomatoes
4 cups chicken stock, warmed
2 cups water
1 tablespoon lemon juice
fresh ground black pepper

Steps:

  • Optionally, you can soak the lentils in cold water before you start the prep for this. Drain them before you add them to the soup.
  • Mince the onion, celery, and garlic. Peel and mince the carrot.
  • Warm the olive oil in a large pot over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook, stirring often, for 6 minutes.
  • Add the garlic and cook for 1 minutes.
  • Sprinkle on the spices, and stir.
  • Make a space in the middle of the pot, and add the tomato paste. Mix everything together until a thick paste forms.
  • Add the chopped tomatoes with their juice and stir.
  • Add the chicken broth and water and stir.
  • Add the lentils. Bring to a boil, then back the heat off to a simmer. Simmer for 30 - 45 minutes, stirring often.
  • Remove from the heat, add the lemon juice, and puree to desired consistency. (I like it left slightly chunky.).
  • Add pepper to taste.
  • POSSIBLE GARNISHES:.
  • Lemon zest / freshly squeezed lemon juice.
  • Plain yogurt blended with salt, pepper, and chopped parsley or cilantro.

Nutrition Facts : Calories 347.1, Fat 3.4, SaturatedFat 0.8, Cholesterol 4.8, Sodium 484.4, Carbohydrate 58, Fiber 23.3, Sugar 10.8, Protein 23.3

SPICY CURRIED LENTIL STEW WITH CASHEW NUTS



Spicy Curried Lentil Stew With Cashew Nuts image

From Ellen Brown, this stew is one of the most aromatic dishes you'll ever eat! Serve with cooked basmati rice.

Provided by FLKeysJen

Categories     Curries

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 18

1/4 cup olive oil
2 onions, peeled and chopped
3 garlic cloves, peeled and minced
1 jalapeno, seeds and ribs removed and finely chopped
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
2 medium tomatoes, rinsed and cored and seeded and chopped
1 1/2 cups brown lentils
2 (14 1/2 ounce) cans vegetable stock
2 cinnamon sticks
2 cardamom pods
1 cup cashew nuts
3 medium zucchini, rinsed and trimmed and diced in half-inch pieces
1/4 cup chopped fresh cilantro
salt
fresh ground pepper

Steps:

  • Heat oil in medium skillet over medium-high heat. Add onions, garlic and jalapeno and cook, stirring frequently, for three minutes or until onion is translucent. Stir in curry powder, cumin, coriander and turmeric. Cook, stirring constantly, for one minute. Scrape mixture into the slow cooker.
  • Add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to the slow cooker. Cook on low for three to five hours or on high for 1 1/2 to two hours or until lentils are almost soft.
  • While lentils are cooking, preheat the oven to 350 degrees. Toast cashew nuts in a single layer on a baking sheet for 5 to 7 minutes or until lightly browned. Set aside.
  • If cooking on low, raise the heat to high. Remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. Cook for 30 to 45 minutes or until zucchini is tender. Season with salt and pepper, and serve immediately over rice.

SPICY LENTIL STEW



Spicy Lentil Stew image

Categories     Bean     Stew     Winter     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 16

1 1/2 cups brown lentils
2 cinnamon sticks
2 cardamom pods*
2 large onions
2 medium vine-ripened tomatoes
1 fresh jalapeño chile
1/4 cup vegetable oil
2 teaspoons minced garlic
1 tablespoonCape Malay masala (Indian spice blend)
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon turmeric
4 cups water, plus additional if necessary
3 medium zucchini (about 1 pound total)
Garnish: 1/4 cup chopped fresh cilantro leaves
Accompaniments: steamed rice

Steps:

  • Pick over lentils. In a bowl soak lentils in water to cover 1 hour. Wrap cinnamon sticks and cardamom pods in a small square of cheesecloth and with kitchen string tie into a bundle. Separately chop onions and tomatoes. Wearing rubber gloves, seed and devein chile and finely chop.
  • In a 4-quart kettle cook onions in oil with cheesecloth bundle over moderate heat, stirring occasionally, until onions are softened. Stir in tomatoes, chile, garlic, masala, cumin, coriander seeds, and turmeric and simmer 10 minutes.
  • Drain lentils in a sieve and add to onion mixture with 4 cups water. Simmer mixture, uncovered, adding more water if necessary to keep ingredients just covered with liquid, until lentils are very soft, about 40 minutes.
  • Cut zucchini into 1/8-inch-thick rounds. Discard cheesecloth bundle and arrange zucchini in an even layer on top of curry. Cook curry, covered, until zucchini is tender about 10 minutes.
  • Sprinkle curry with cilantro and serve over rice.
  • *Available at East Indian markets and some specialty food shops.

YEMISER W'ET (SPICY LENTIL STEW)



Yemiser W'et (spicy lentil stew) image

Make and share this Yemiser W'et (spicy lentil stew) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Stew

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup dried brown lentils
1 cup onion, finely chopped
2 cloves garlic, minced
1/4 cup niter kebbeh
1 teaspoon berbere
1 teaspoon cumin seed, ground
1 teaspoon paprika, sweet hungarian
2 cups tomatoes, finely chopped
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water
1 cup green peas, fresh or frozen
salt
black pepper, fresh,to tst
3 loaves injera bread
plain yogurt or cottage cheese

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 LENTIL AND SWEET POTATO STEW WITH CHIPOTLES



Spicy Lentil and Sweet Potato Stew With Chipotles image

The sweetness of the sweet potatoes infuses this Mexican-inspired lentil dish along with the heat of the chipotles, which also have a certain sweetness as well because of the adobo sauce they're they are packed in. The combination, with the savory lentils, is a winner.

Provided by Martha Rose Shulman

Categories     dinner, one pot, main course

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
Salt to taste
2 teaspoons cumin seeds, lightly toasted and ground
2 medium carrots, diced
1 1/2 cups brown or green lentils, rinsed
6 cups water
2 medium-size sweet potatoes (aka yams, with dark orange flesh, 1 to 1 1/4 pounds), peeled and cut in large dice
1 to 2 chipotles in adobo, seeded and chopped (to taste)
2 tablespoons tomato paste
1 bay leaf
1/4 cup chopped fresh cilantro or parsley (to taste)
Lime wedges for serving

Steps:

  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring often, until it softens, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic smells fragrant, about 30 seconds, and add the ground cumin seeds and carrots. Stir together for a minute, then add the lentils, water, sweet potatoes, chipotles, tomato paste, salt to taste and the bay leaf. Bring to a boil, reduce the heat, cover and simmer 40 to 45 minutes, until the lentils and sweet potatoes are tender and the broth fragrant. Taste and adjust seasoning. Stir in the cilantro or parsley, simmer for another minute, and serve, passing lime wedges so diners can season their lentils with a squeeze of lime juice if desired.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 2 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 614 milligrams, Sugar 3 grams

ETHIOPIAN SPICY SPLIT LENTIL STEW (YIMSER WOT)



Ethiopian Spicy Split Lentil Stew (Yimser Wot) image

Ethiopian Spicy Split Lentil Stew (Yimser Wot) is cooked with chili powder (Berbere) and served with Injera (Ethiopian flat bread) or bread of your choice. Excellent dish for vegans and Lent Observers.

Provided by yewoinfamilycooking

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup split red lentils
1 1/2 tablespoons chili powder (Berbere)
3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
1 red onions (chopped) or 1 shallot (chopped)
5 1/2 cups water
4 garlic cloves (diced) or 1 teaspoon garlic powder
1/4 teaspoon cardamom powder (if available)
salt and black pepper

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.

Nutrition Facts : Calories 283.3, Fat 11.1, SaturatedFat 1.6, Sodium 63.7, Carbohydrate 34, Fiber 16.2, Sugar 2.4, Protein 13.3

MISR WOT (ETHIOPIAN SPICY LENTIL STEW)



Misr Wot (Ethiopian Spicy Lentil Stew) image

Categories     Vegetable

Number Of Ingredients 10

1 1/2 tablespoons RawSpiceBar's Freshly Ground Berbere
1 cup red lentils
1 piece yellow onion, diced
4 pieces cloves garlic, minced
2 tablespoons canola oil
1 piece fresh ginger, minced
1 cup canned, chopped tomatoes
1 piece Kosher salt & pepper, to taste
2 cups vegetable broth (we love Saffron Road's Vegetable Broth)
1 piece Yogurt & cilantro to garnish, optional

Steps:

  • 1. Rinse lentils in a sieve under cold running water and set aside.
  • 2. In a medium saucepan, saute onion in canola oil over medium heat until the onions turn golden, about 10-15 minutes.
  • 3. Add ginger and garlic and saute until fragrant, about 2 minutes. Add RawSpiceBar's Berbere spices, stir until fragrant, about 1 minute.
  • 4. Add lentils and cook for about 5 minutes.
  • 5. 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.

Tips:

  • Use a variety of lentils for a more complex flavor and texture. Brown lentils add nuttiness, while green lentils hold their shape well and red lentils dissolve into the stew, creating a thicker consistency.
  • Sautéing the spices in oil before adding the lentils helps to release their flavor and aroma. Be sure to use a large enough pot or Dutch oven so that the spices don't burn.
  • Add a variety of vegetables to the stew for added nutrition and flavor. Some good options include carrots, celery, onions, garlic, tomatoes, bell peppers, and potatoes.
  • Use a good quality vegetable broth or stock for the best flavor. You can also use water, but the stew will be less flavorful.
  • Season the stew to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a dollop of yogurt for a bit of tanginess.
  • Serve the stew over rice, quinoa, or your favorite bread.

Conclusion:

This spicy lentil stew is a hearty, flavorful, and satisfying meal that's perfect for a cold winter day. It's also a great way to use up leftover lentils. So next time you're looking for a quick and easy weeknight meal, give this stew a try.

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