Ye’Miser Wat (Spicy Red Lentil Stew)

I have one last Ethiopian stew for you: the Ye’Miser Wat (Spicy Red Lentil Stew) that I served as a part of my Ethiopian dinner, seen here at the bottom of the injera platter, along with the Ye’Takelt Allecha (Gingery Root Vegetables), Ye’Abesha Gomen (Mild Collard Greens), Lemony Arugula Salad in the centre, and a wee blob of spicy hot Berbere paste at the top.

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I love smooth lentil purees as a part of an Ethiopian platter.  Especially when they’re spicy — and the berbere here adds a lovely zip to the lentils so they are spicy, smooth, and delicious.  May you enjoy them in good health!

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Please note, Kittee has asked me to remove her recipes from my blog, and I am respectfully doing so.  I adapted her y’emiser wat from Papa Tofu Loves Ethiopian Food.

Tags: , , , , , , , , , , , , , ,

Categories: Dairy-Free, Main Course, Side Dish, Stew, Vegan, Vegetarian

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3 Comments on “Ye’Miser Wat (Spicy Red Lentil Stew)”

  1. October 24, 2011 at 6:13 pm #

    Yum, this looks delicious! I adore Ethiopian food and these lentils sound really fantastic.

  2. October 26, 2011 at 2:24 pm #

    Looks AMAZING!!

Trackbacks/Pingbacks

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    […] But all I had in the house were some really weird odds and ends (tomatillos, alfalfa sprouts, red lentil stew, rhubarb, mushrooms), and a whole bunch of […]

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