Spicy Ethiopian Lentil Wat
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 1/2 cups dried brown lentils, rinsed
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons berbere spice blend
- 1 can (15 oz) crushed tomatoes
- 3 1/2 cups vegetable broth
- 1/2 teaspoon salt
- Fresh cilantro, chopped, for serving
Instructions
- Place the diced onion, minced garlic, rinsed lentils, berbere spice blend, crushed tomatoes, vegetable broth, and salt directly into the slow cooker.
- Stir everything together until the spices and tomatoes are evenly distributed through the liquid.
- Cover and cook on low for 7 hours or on high for 3 1/2 to 4 hours, until the lentils are soft and the stew has thickened.
- Taste and add a pinch more salt if needed.
- Ladle into bowls and top each serving with a sprinkle of chopped cilantro.
Notes
If the stew thickens too much after cooking, stir in a splash of broth or water to loosen it before serving. Leftovers keep well in the fridge for four days and reheat smoothly on the stovetop with a little extra liquid. For milder heat, start with one tablespoon of berbere and add more at the end once you taste it.
Course: Main Course
Cuisine: Ethiopian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Ethiopian
Equipment: Slow Cooker, Knife, Cutting Board