Berbere Lentils - Yemisir Wat
Berbere Lentils - Yemisir Wat - is a very popular and flavourful Ethiopan dish. These spicy lentils are usually served with Injera.
Servings 12 - 3 Cups
- ½ cup Canola oil
- 2 Medium Yellow Onions finely chopped or grated
- ⅓-1/2 cup Berbere seasoning
- 1 Tbsp Ginger Puree
- 1 Tbsp minced, pressed, or pureed garlic
- 1 cup Dried Red Lentils
- 3+ cups Water
- Salt and Pepper
In a medium sized saucepan over medium-high heat, cook onions in canola oil until soft.
Add Berbere (Start with ⅓ cup if you’re not used to this!), ginger, garlic, and lentils, stir well. Add 3 cups of water, bring to a boil.
Once mixture boils, turn heat down to medium or medium-low. Simmer lentils – stirring frequently – until water is absorbed and lentils are mushy. Remove from heat.
Taste, add more Berbere if you’d like, and season with salt and pepper to taste.
Serve hot, with injera.
Calories: 167kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 509mg | Potassium: 175mg | Fiber: 7g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 6mg