Ingredients with Measurements:
- 1 cup red lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons olive oil
- 1 tablespoon berbere spice blend
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 cups water
- 1 tablespoon lemon juice
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the lentils in cold water and drain.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion, minced garlic, and grated ginger to the pot and sauté for 5 minutes until the onion is translucent.
4. Add the berbere spice blend, cumin, coriander, turmeric, paprika, and salt to the pot and stir to combine.
5. Add the lentils to the pot and stir to coat them in the spice mixture.
6. Pour in the water and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes until the lentils are tender and the water has been absorbed.
8. Stir in the lemon juice and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 220
Fat: 7g
Carbohydrates: 30g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Berbere spice blend can be substituted with a mixture of chili powder, cumin, and paprika.
Variations:
- Add chopped tomatoes to the pot for a tangy flavor.
- Add chopped spinach or kale to the pot for extra nutrition.
- Use vegetable broth instead of water for a richer flavor.
Tips and tricks:
- Rinse the lentils thoroughly before cooking to remove any dirt or debris.
- Use a wooden spoon to stir the lentils to prevent them from breaking apart.
- Adjust the spice level to your preference by adding more or less berbere spice blend.
Storage instructions:
Store any leftover wat with lentils in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the wat with lentils in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the wat with lentils in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Garnish the wat with lentils with a dollop of plain yogurt or a squeeze of lemon juice.
Pairings:
Serve the wat with lentils with injera, a traditional Ethiopian flatbread.
Suggested side dishes:
Serve the wat with lentils with a side of steamed vegetables or a fresh salad.
Troubleshooting advice:
- If the lentils are too dry, add a splash of water to the pot and stir to combine.
- If the lentils are too soupy, remove the lid and simmer for a few more minutes until the water has been absorbed.
Food safety advice:
- Make sure to cook the lentils thoroughly to avoid any risk of foodborne illness.
- Store any leftover wat with lentils in the refrigerator within 2 hours of cooking.
Food history:
Wat with lentils is a traditional Ethiopian dish that is often served during religious holidays and special occasions.
Flavor profiles:
This dish is savory and spicy with a hint of tanginess from the lemon juice.
Serving suggestions:
Serve the wat with lentils as a main dish for lunch or dinner.
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Region: Indian