Ethiopian Vegetable Wat with Injera and Berbere Spiced Lentils
Ethiopian vegetable wat built from sautéed onion, garlic, ginger and tomato paste with berbere spices and simmered red lentils.
- 200 g red lentils
- 300 g carrots
- 400 g potatoes
- 200 g green beans
- 300 g white cabbage
- 2 large red onions
- 6 cloves garlic cloves
- 30 g fresh ginger
- 3 tbsp tomato paste
- 3 tbsp berbere spice blend
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground cardamom
- 60 ml vegetable oil
- 800 ml vegetable stock
- 300 g plain flour
- 100 g wholemeal flour
- 1 tsp active dry yeast
- 2 tsp sea salt
- 30 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Mix plain flour, wholemeal flour, yeast and 1 tsp salt in a large bowl. Gradually add 350ml warm water, whisking to form smooth batter. Cover and leave at room temperature for 3 days, stirring daily until bubbly and sour-smelling.
- Step 2
On cooking day, heat 2 tbsp oil in large heavy-based pan over medium heat. Add finely chopped onions and cook for 8-10 minutes until golden and softened.
- Step 3
Add minced garlic and ginger, cook for 2 minutes until fragrant. Stir in tomato paste and cook for 3 minutes until darkened.
- Step 4
Add berbere spice, paprika, cumin and cardamom. Cook for 1 minute, stirring constantly to prevent burning.
- Step 5
Add diced potatoes and carrots, toss to coat in spices. Pour in 400ml stock, bring to boil, then reduce heat and simmer covered for 15 minutes.
- Step 6
Meanwhile, rinse red lentils until water runs clear. In separate pan, heat remaining oil over medium heat.
- Step 7
Add lentils to oil with remaining berbere spice, stir for 2 minutes. Add 400ml stock, bring to boil, then simmer for 20-25 minutes until tender and thickened.
- Step 8
Add green beans and cabbage to potato mixture, season with salt. Cook covered for 10-12 minutes until vegetables are tender but still have bite.
- Step 9
Heat large non-stick pan or crepe pan over medium heat. Pour thin layer of injera batter, swirl to cover base. Cook for 2-3 minutes until surface is covered with holes and edges lift easily.
- Step 10
Cover pan briefly to steam top, then remove injera and keep warm. Repeat with remaining batter to make 6-8 injera.
- Step 11
Taste vegetable wat and adjust seasoning. Stir in half the chopped coriander.
- Step 12
Season lentil wat with salt and remaining coriander.
- Step 13
Serve injera warm with vegetable wat and lentil wat spooned on top, garnished with fresh coriander.
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