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Ethiopian Red Lentil Stem (Kik Wat)

This is a vegetarian stew, delicious that goes well with the Injera.
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Print Recipe
Course Appetizer, Dinner, Main Course
Cuisine Ethiopian

Ingredients
  

  • 2½ Yellow, Sweet of Vidalia Onions chopped fine
  • 2½ Red Onions chopped fine
  • 12+ Garlic cloves minced
  • ¾ cup EVOO
  • ¼ Cup Berbere Seasoning
  • 2 tsp Berbere Seasoning
  • 1¼ Cups crushed tomatoes, Roma Tomatoes
  • 2½ Cups Red Lentils
  • 5 Cups Vegetable broth
  • ¾ tsp Cardamom ground
  • 2 TBSP Aleppo Chilis flakes or ground. You can adjust this to your taste.
  • 2 tsp Fresh Ground Black Pepper This is to your taste.
  • 2 tsp Sea Salt This is to your taste.

Instructions
 

  • In a large Dutch Oven heat the EVOO over medium low heat.
  • When the oil is hot, add the onions and garlic. Fry until both are fragrant.
  • Add the Berbere (½ cup plus 2 tsp) and mix all well.
  • Add the tomatoes and mix well. Cook for about 15 minutes.l
  • Add the lentils and broth, continue to cook.
  • Add the cardamom, Aleppo Chili opowder, pepper, salt and continue to cook until the lentils are soft.
  • Stir frequently, since this stem can burn easily. Add more broth as needed.
  • Taste the stew frequently, and add spices as needed.

Notes

  1. I prefer things spicer so I add more black pepper.
  2. I add Aleppo chili powder, for more spice. This doesn't appear to be a classic addition to this dish, but to me, it tastes great!
  3. This recipe makes over 3 quarts of stew, which for a single guy is a lot of food. You can cut the recipe in half for less volume. Also you can freeze and vacuum pack the stew, it keeps well and just needs to be re-heated. 
Keyword Crepes, Ethiopian Food, INjera
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