Go Back
–+ servings
Ethiopian red split lentil wat in a white dish garnished with cilantro.

Ethiopian Red Split Lentil Wat Berbere Spice Recipe

Grace Stewart
This Ethiopian Red Split Lentil Wat Berbere Spice Recipe is super easy and out of this world delicious. These lentils are perfect enjoyed with your favorite flatbreads. Your taste buds will appreciate the superb flavor of this lentil wat!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course accompaniment, Side Dish
Cuisine african, Ethiopian
Servings 4 people
Calories 301 kcal

Equipment

  • 2 saucepans or Dutch ovens one is used to cook the lentils and the other is used to cook the other ingredients to which the cooked lentils are added to

Ingredients
  

  • 1 cup red split lentils
  • 3.5 cups water split; the 3 cups will be used when cooking the lentils until tender. ½ cup will be added toward the end of cooking the lentil wat mixture and you can add additional water to moisten the lentil wat to your liking
  • 3 tablespoon Berbere spice this amount will give you big and bold flavors; you can adjust the quantity down if you want a milder tasting dish, or start with 1 tablespoon and increase the amount as you desire, adding more towards the end of cooking
  • ½ onion chopped; I used yellow onions, you can use red onions if you prefer
  • 6 each garlic minced
  • ¾ ts salt
  • ¼ cup olive oil

Optional Garnish

  • cilantro finely chopped and added as an optional garnish

Instructions
 

  • Bring 3 cups of water to the boil in a saucepan or Dutch oven, then add the red split lentils. Boil for about 7 minutes or until the lentils are soft and tender. Drain the lentils and set them to the side.
    Red split lentils covered by water in a saucepan.
  • While the lentils are cooking, add oil to a separate saucepan or Dutch oven on medium heat. Cook the chopped onions until browned, about 6 minutes.
    Browned chopped onions in oil in a Dutch oven.
  • Lower the heat to medium low, and then add the Berbere spice. Stir for around 30 seconds.
    Chopped onions cooked with oil and Berbere spice in a Dutch oven.
  • Now add the cooked lentils and stir them into the onion and Berbere mixture, followed by the minced garlic, salt, and ½ cup of water. Stir well, then cook on low for about 3-5 minutes.
    Red split lentils cooked with onion and Berbere spice with minced garlic and salt atop the lentils in a Dutch oven. There is a white measuring cup with water poised above the lentils.
  • During this time you can add additional water to achieve the consistency of the lentil wat to your liking.
    Red split lentils cooked with minced garlic, chopped onions, and Berbere spice.
  • Taste and add more salt if you desire, and garnish with cilantro then enjoy!
    Ethiopian red split lentil wat in a white dish garnished with cilantro.

Notes

You can adjust the amount of Berbere spice to your liking.  The 3 tablespoon used in this recipe will give you a very bold lentil wat.
Also, you can add water as necessary when cooking the lentil wat to get the consistency that you want.
Lentil wat is perfect eaten with Ethiopian injera if you have it, or scoop it up with any flatbread that you like.
Enjoy!

Nutrition

Calories: 301kcalCarbohydrates: 30gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 795mgPotassium: 456mgFiber: 15gSugar: 2gVitamin A: 48IUVitamin C: 6mgCalcium: 38mgIron: 7mg
Keyword lentil wat, Lentils, red split lentils
Tried this recipe?Let us know how it was!