Kik Wat (Ethiopian red lentil stew)

    57 min

    This Ethiopian red lentil stew, Kik Wat, is a satisfying vegetarian dish spiced with berbere seasoning and cardamon.

    2 people made this

    Serves: 16 

    • 5 sweet onions, minced
    • 5 red onions, minced
    • 24 cloves garlic, minced
    • 295ml rapeseed oil
    • 90g berbere seasoning
    • 600g tomato passata
    • 950g red lentils
    • 2.4L water
    • 1 1/2 teaspoons ground cardamom
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:42min  ›  Ready in:57min 

    1. Place sweet onions, red onions and garlic in a large pot over medium heat; cook and stir until fragrant, 1 to 2 minutes. Add berbere seasoning; cook and stir until incorporated, about 3 minutes. Pour in oil and stir until combined, about 3 minutes more.
    2. Stir tomato passata into the pot; cook until for about 15 minutes. Add lentils; cook and stir, about 5 minutes. Pour in water. Reduce heat and simmer until lentils are cooked through, about 15 minutes. Season stew with cardamom, salt and black pepper in the last few minutes of cooking.

    Berbere seasoning:

    This is a blend of spices used in African-inspired cooking. It's available in most large supermarkets in the spice aisle.

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    Reviews in English (5)


    Phenomenal!!!!!!!!!!!!!!!!! Done and done!!!!!!! This recipe made a LOT of food... but I tried a bunch of Ethiopian dishes including meat dishes and this was by far the winner of the bunch. The good thing about making this quantity of food in one sitting is that it freezes well and is even more delicious when you go back to it. I failed attempting to make injera, so I probably won't try that again however I served it with rice which paired perfectly with it. I found smoked Basmati rice at my supermarket... and WOW! The perfect pairing!!!  -  16 Jan 2018  (Review from Allrecipes US | Canada)


    This was very delicious. I halved the recipe and it was still so much food! I didn't have crushed tomatoes so I substituted half a can of tomato paste. Also I only used about half the onions because I just didn't have that many onions. I served it over basmati rice. It made really nice lunch leftovers too.  -  04 Dec 2016  (Review from Allrecipes US | Canada)


    Delicious. My family loved this spicy stew on a chilly fall night. Served with warm naan. Heavenly. I cooked on the stove, refrigerated overnight, and heated in the crock pot all afternoon.  -  23 Oct 2016  (Review from Allrecipes US | Canada)

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