Ethiopian Beef Jerky And Split Lentils Stew (Quwanta-Miser Wot) – a delicious recipe with red lentils, beef, chili peppers, red onions, extra virgin olive oil, clarified butter. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Saute the onion with 1/2 cup of water and two tablespoons of oil for 5 minutes or until tender.
2
2nd Step: To the cooked onion add half cup of water, chili powder (berbere), butter, garlic and black pepper. Stir for 10 minutes.
3
To the boiling sauce, add half cup of water, fried meat without grease or beef jerky and cook it until tender (10 minutes).
4
Meanwhile, 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.
5
Remove the foam with spoon from the lentils and discard . Lightly drain the extra water in a container or a cup.
6
Combine the lentils and the beef jerky sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes or until it simmers.
7
Add false cardamom and salt to taste. Remove from heat. Serve it warm with Injera, pita bread etc.
617
kcal
Calories
32
g
Fat
45
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup split red lentils, 1 lb beef (top or bottom round) or 1 lb beef jerky, 2 tablespoons chili peppers (Berbere), 1 red onions (thinly chopped) or 1 shallot (thinly chopped), and more.
Yes, Ethiopian Beef Jerky And Split Lentils Stew (Quwanta-Miser Wot) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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