Ethiopian Spiced Lentil Wat with Sautéed Cabbage

A deeply flavorful and aromatic Ethiopian lentil stew, 'Wat', simmered with a blend of warming spices, served alongside fluffy white rice and a tangy, refreshing sautéed cabbage salad for balance.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 4
• Cuisine: Ethiopian
• Difficulty: Medium
• Cost: $2.57/serving

Dietary

• Vegetarian
• Dairy-Free
• Nut-Free
• Gluten-Free
• High-Fiber
• Pescatarian

Tags

• stir-fry
• savory
• healthy
• comfort food
• roast
• sauté

Ingredients

• 3 tablespoon olive oil
• 1 yellow onion (large, diced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon chili powder
• 1.5 cup brown lentils (rinsed)
• 4 cup vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped)
• 1 cup white rice (uncooked)
• 0.5 head green cabbage (thinly sliced)
• 1 carrot (large, grated)
• 1 tablespoon white vinegar
• 1 teaspoon granulated sugar

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the yellow onion and cook until softened, about 5-7 minutes.
2. Stir in the garlic and fresh ginger and cook for 1 minute until fragrant.
3. Add the tomato paste, ground cumin, smoked paprika, ground turmeric, and chili powder. Cook for 2 minutes, stirring constantly to toast the spices.
4. Stir in the rinsed brown lentils, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender.
5. While the wat simmers, cook the white rice according to package directions. Set aside.
6. In a separate large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the thinly sliced green cabbage and grated carrot. Sauté for 5-7 minutes until the cabbage is tender-crisp.
7. Stir in the white vinegar and granulated sugar to the sautéed cabbage and carrot. Cook for another 1-2 minutes until heated through. Taste and adjust seasoning if needed.
8. Once the lentil wat is cooked, stir in the fresh cilantro. Ladle the lentil wat over servings of white rice and serve with the sautéed cabbage on the side.

Notes

Leftovers of the lentil wat and rice will keep well in the refrigerator for up to 4 days. The cabbage is best enjoyed fresh, but can be stored and reheated separately if desired.

Nutrition (per serving)

• Calories: 375
• Protein: 19.4 g
• Carbohydrates: 54.8 g
• Fat: 11.2 g
• Fiber: 15.5 g
• Sodium: 345 mg
• Saturated Fat: 1.6 g
• Sugar: 5.1 g