🇪🇹 Ethiopian

Red Lentils Wat

Name: Red Lentils Wat
Prep time: 15 min
Cook time: 48 min
Total time: 63 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2, thickly sliced Carrot; 750 ml Stock or Broth; 300 g Red Lentils; 2 tbsp Niter Kibbeh; 1 tsp Berbere; to serve Injera

🇪🇹 Ethiopian

Slow, berbere-spiced wat — red lentils simmered dark and deep, torn injera beneath. About 63 minutes from fridge to table.

Prep 15 min Cook 48 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Carrot2, thickly sliced
Stock or Broth750 ml
Red Lentils300 g
Niter Kibbeh2 tbsp
Berbere1 tsp
Injerato serve

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Niter Kibbeh in a heavy casserole and brown the red lentils well on all sides — real colour means real flavour.
2
Lift the red lentils out, soften the onion and garlic in the same pot, then add the berbere.
3
Return the red lentils, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

Prep everything before the heat goes on — ethiopian cooking moves fast once it starts.

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Watch how it's made

Video: Misir Wat (Ethiopian Spiced Red Lentils) Recipe with Chef Ranveer Brar · on YouTube