Ethiopian Lentil Stew (Mesir Wat)

Name: Ethiopian Lentil Stew (Mesir Wat)
Total time: 60 min
Ingredients: Spiced/infused butter (niter kibbeh); Leave this stage out for a quicker version of the recipe but if you have the time it’s really worth it!; 200g/7 oz vegan butter or 200ml rapeseed oil (we used Naturli Vegan Block); 1 shallot or ¼ onion, finely diced; 2 cloves garlic, roughly chopped; 2cm knob ginger, peeled and roughly chopped; 1 tsp black peppercorns; 1 tsp fenugreek seeds; 1 tsp coriander seeds; 1 cinnamon stick; 1 bay leaf; 4 cardamom pods; Stew; 4 tbsp of the infused butter (niter kibbeh) or just use 1 tbsp of rapeseed oil if leaving out this stage; 1 large onion, finely diced; 2 cloves garlic, finely chopped; 1 tbsp berbere spice blend (for a quick version buy it ready-made or make your own for better results. If you can’t find berbere then you can also use baharat or garam masala); 1 tsp chilli powder (optional – if you’d like extra heat); 1 tbsp tomato puree; 5 tomatoes, cut into quarters or 1 x 400g (14 oz) tin chopped tomatoes; 250g/1¼ cup red lentils, rinsed; 750ml/3 cups vegan stock; Juice of half a lemon; Serving options: brown rice, warm chapati, fresh coriander or parsley, green salad, vegan yoghurt, lemon wedges

www.veganrecipeclub.org.uk

There is a quick and a longer version of this recipe - it's really worth making the spiced butter and berbere spice blend if you've got the time. If not,...

View full recipe on www.veganrecipeclub.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.

Share this recipe:

Cooking tools:

Stove
Stockpot
Saucepan
Fine-mesh sieve
Chef's knife
Cutting board
Wooden spoon
Measuring spoon
Measuring cup
Mixing bowl
Citrus press

Ingredients

Spiced/infused butter (niter kibbeh)
Leave this stage out for a quicker version of the recipe but if you have the time it’s really worth it!
200g/7 oz vegan butter or 200ml rapeseed oil (we used Naturli Vegan Block)
1 shallot or ¼ onion, finely diced
2 cloves garlic, roughly chopped
2cm knob ginger, peeled and roughly chopped
1 tsp black peppercorns
1 tsp fenugreek seeds
1 tsp coriander seeds
1 cinnamon stick
1 bay leaf
4 cardamom pods
Stew
4 tbsp of the infused butter (niter kibbeh) or just use 1 tbsp of rapeseed oil if leaving out this stage
1 large onion, finely diced
2 cloves garlic, finely chopped
1 tbsp berbere spice blend (for a quick version buy it ready-made or make your own for better results. If you can’t find berbere then you can also use baharat or garam masala)
1 tsp chilli powder (optional – if you’d like extra heat)
1 tbsp tomato puree
5 tomatoes, cut into quarters or 1 x 400g (14 oz) tin chopped tomatoes
250g/1¼ cup red lentils, rinsed
750ml/3 cups vegan stock
Juice of half a lemon
Serving options: brown rice, warm chapati, fresh coriander or parsley, green salad, vegan yoghurt, lemon wedges