Ethiopian Red Lentil Wat

A rich and warmly spiced Ethiopian red lentil stew, served with a side of tender braised cabbage and brown rice, offering a deep, earthy, and satisfying meal.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 3
• Cuisine: Ethiopian
• Difficulty: Medium
• Cost: $2.91/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• budget-friendly
• healthy
• one-pot
• savory
• spicy

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.5 teaspoon ground cardamom
• 0.25 teaspoon cayenne pepper
• 0.5 cup red lentils (rinsed)
• 2 cup vegetable broth
• 1 can diced tomatoes (undrained)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 green cabbage (small head, thinly sliced)
• 1 Russet potato (medium, peeled and diced)
• 1 cup brown rice (uncooked)
• 2 cup water (for rice)

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic, grated fresh ginger, ground cumin, ground coriander, ground cardamom, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the rinsed red lentils, vegetable broth, diced tomatoes, salt, and black pepper to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.
4. While the lentils simmer, combine 1 cup uncooked brown rice with 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes, or until water is absorbed and rice is tender.
5. In a separate medium saucepan, combine the thinly sliced green cabbage, diced Russet potato, 1/4 teaspoon salt, and 1/4 cup water. Bring to a simmer, cover, and cook until tender, about 15-20 minutes, stirring occasionally.
6. After 20 minutes, stir the braised cabbage and potato into the lentil wat. Continue to simmer gently for another 10-15 minutes, allowing flavors to meld and lentils to fully soften. Adjust seasoning if necessary.
7. Serve the Ethiopian Red Lentil Wat hot over the cooked brown rice, with portions of the braised cabbage and potato on the side.

Notes

Leftovers store well in an airtight container for up to 3-4 days in the refrigerator.

Nutrition (per serving)

• Calories: 485
• Protein: 22.4 g
• Carbohydrates: 83.1 g
• Fat: 8.7 g
• Fiber: 16.5 g
• Sodium: 860 mg
• Saturated Fat: 1.2 g
• Sugar: 9.5 g