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Ingredients
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For the Misir Wat (Lentil Stew):
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1 cup red lentils, rinsed and drained
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1 onion, finely chopped
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3 cloves garlic, minced
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1 tablespoon ginger, minced
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2 tablespoons berbere spice mix (adjust to taste for spiciness)
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2 cups vegetable broth
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1 tablespoon tomato paste
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1 teaspoon ground cumin
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1/2 teaspoon ground turmeric
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1 Salt and pepper to taste
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1 Cooking oil for sautéing
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For the Breakfast Bowl:
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1 Cooked quinoa or teff (traditional Ethiopian grain) as the base
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1 Fresh spinach leaves or other greens
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1 Sliced tomatoes
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1 Sliced cucumbers
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1 Fresh lemon wedges
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1 Fresh cilantro leaves for garnish
Directions
Enjoy your Vegan Ethiopian Lentil Stew Breakfast Bowl, squeezing lemon juice over the stew for an extra burst of flavor!
Berbere spice mix is a key ingredient in Ethiopian cuisine, known for its bold and spicy flavor. Adjust the spice level to your preference, and feel free to explore other traditional Ethiopian sides like injera bread or shiro for a more authentic experience.
Steps
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1
Done
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For the Misir Wat (Lentil Stew): |
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2
Done
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Heat a bit of cooking oil in a large skillet over medium heat. |
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3
Done
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Add the chopped onions and sauté until translucent. |
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4
Done
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Stir in the minced garlic and ginger and cook for another minute until fragrant. |
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5
Done
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Add the berbere spice mix, ground cumin, ground turmeric, and tomato paste. Cook for 2-3 minutes, stirring frequently. |
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6
Done
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Add the red lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes or until the lentils are soft and the stew has thickened. Stir occasionally. |
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7
Done
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Season with salt and pepper to taste. |
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8
Done
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For the Breakfast Bowl: |
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9
Done
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In a serving bowl, layer your cooked quinoa or teff as the base. |
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10
Done
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Top with fresh spinach leaves, sliced tomatoes, and sliced cucumbers. |
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11
Done
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Spoon a generous portion of the Misir Wat (Ethiopian Lentil Stew) over the greens and grains. |
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12
Done
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Garnish with fresh cilantro leaves and serve with lemon wedges on the side. |
