Kik Wat (Ethiopian red lentil stew)

    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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