This Ethiopian red lentil stew, Kik Wat, is a satisfying vegetarian dish spiced with berbere seasoning and cardamon.
2 people made this
5 sweet onions, minced
5 red onions, minced
24 cloves garlic, minced
295ml rapeseed oil
90g berbere seasoning
600g tomato passata
950g red lentils
1 1/2 teaspoons ground cardamom
salt and freshly ground black pepper to taste
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Method Prep:15min › Cook:42min › Ready in:57min
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.
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.
This is a blend of spices used in African-inspired cooking. It's available in most large supermarkets in the spice aisle.