Ethiopian Spicy Split Lentil Stew (Yimser Wot)

Wat, wet, or wot, known as tsebhi in Tigrinya is an Ethiopian and Eritrean stew or curry which may be prepared with chicken, beef, lamb, a variety of vegetables, and spice mixtures such as berbere and niter kibbeh, a seasoned clarified butter.

Several properties distinguish wats from stews of other cultures. Perhaps the most obvious is an unusual cooking technique: the preparation of a wat begins with chopped onions cooked in a dry skillet or pot until much of their moisture has been driven away. Fat (usually niter kibbeh) is then added, often in quantities that might seem excessive by modern Western standards, and the onions and other aromatics are sautéed before the addition of other ingredients. This method causes the onions to break down and thicken the stew.

Wats are traditionally eaten with injera, a spongy flat bread made from the millet-like grain known as teff. Doro wat is one such stew, made from chicken and sometimes hard-boiled eggs; the ethnologist Donald Levine records that doro wat was the most popular traditional food in Ethiopia, often eaten as part of a group who share a communal bowl and basket of injera Another is sega wat, made with beef

Ingredients:
Servings: 4

    * 1 cup split red lentils
    * 1 1/2 tablespoons chili powder (Berbere)
    * 3 tablespoons extra virgin olive oil or 3 tablespoons vegetable oil
    * 1 red onions (chopped) or 1 shallot (chopped)
    * 5 1/2 cups water
    * 4 garlic cloves (diced) or 1 teaspoon garlic powder
    * 1/4 teaspoon cardamom powder (if available)
    * salt and black pepper

Directions:

   1. Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it. Cook for 5 minutes.
   2. Remove the foam with spoon and discard . Lightly drain the extra water in a container or a cup.
   3.  Meanwhile, sauté the onion with ½ cup of water and one tablespoon of oil for 5 minutesor until tender.
   4. To the cooked onion add one cup of water, hot red chili powder (berbere), the rest of the oil, garlic and black pepper. Stir for 10 minutes.
   5.  Combine the lentils and sauce. Mix well. If more water is needed, use the set-aside water. Cook the stew for 20 minutes until it simmers.
   6.  Add false cardamom and salt to taste. Remove from heat. Serve it warm or cold.
    * P.S. To make it mild, you may use tomato sauce.
   * You will find these spices in Ethiopian or Indian shops/groceries.