The cuisine of Ethiopians is based on healthy raw materials and preparation methods that emphasize the flavors of rich spice mixtures made up of dozens of ingredients. Most of the dishes are traditionally spread on a bed of injera – a thick sour dough pita bread that is considered a superfood.
Yamsir Kik Wot is a vegetarian dish that is often served for lunch in Ethiopia. A unique vegan lentil dish, the kind that stars in many kitchens in the region, from Iran and Iraq to neighboring African countries.
Ingredients for Yemisir Kik Wot - Ethiopian Lentil Stew
- 1½ cups red lentils rinsed and drained
- 1 onion finely chopped
- 3 tablespoons olive oil
- 1 tablespoon ginger fresh, finely chopped
- 1 tablespoon garlic chopped
- 1 tablespoon tikur kimem spice mix of ground fennel, garlic powder, ginger powder and ground cardamom
- 1 tablespoon Berbere (spicy Ethiopian paprika - available at spice stores)
- Salt to taste
1. Heat a heavy pot (without oil or butter) over medium heat. Add onion slices and roast 3 minutes while stirring. Add oil and fry until golden.
2. Add ginger, garlic and cumin mixture. Lower the heat and cook for 2 minutes while stirring. Add Berbere and cook for 5 more minutes. Add 3 cups of boiling water and the lentils.
3. Mix and cook in a covered pot for 30 minutes, stirring occasionally.
Salt to taste. Serve hot on a bed of injera or with bread.