Ethiopian Spicy Split Lentil Stew (Yimser Wot) – a delicious recipe with red lentils, chili powder, extra virgin olive oil, red onions, water, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
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.
2
Remove the foam with spoon and discard . Lightly drain the extra water in a container or a cup.
3
Meanwhile, saute the onion with 1/2 cup of water and one tablespoon of oil for 5 minutesor until tender.
4
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.
5
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.
6
Add false cardamom and salt to taste. Remove from heat. Serve it warm or cold.
7
P.S. To make it mild, you may use tomato sauce.
8
* You will find these spices in Ethiopian or Indian shops/groceries.
314
kcal
Calories
11
g
Fat
45
g
Carbs
11
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 8 ingredients. The key ingredients include: 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), and more.
Yes, Ethiopian Spicy Split Lentil Stew (Yimser 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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