Ethiopian Lentil Stew (Mesir Wat)

Spiced/infused butter (niter kibbeh)

Leave this stage out for a quicker version of the recipe but if you have the time it’s really worth it!

• 200g/7 oz vegan butter or 200ml rapeseed oil (we used Naturli Vegan Block)
• 1 shallot or ¼ onion, finely diced
• 2 cloves garlic, roughly chopped
• 2cm knob ginger, peeled and roughly chopped
• 1 tsp black peppercorns
• 1 tsp fenugreek seeds
• 1 tsp coriander seeds
• 1 cinnamon stick
• 1 bay leaf
• 4 cardamom pods

Stew

• 4 tbsp of the infused butter (niter kibbeh) or just use 1 tbsp of rapeseed oil if leaving out this stage
• 1 large onion, finely diced
• 2 cloves garlic, finely chopped
• 1 tbsp berbere spice blend (for a quick version buy it ready-made or make your own for better results. If you can’t find berbere then you can also use baharat or garam masala)
• 1 tsp chilli powder (optional – if you’d like extra heat)
• 1 tbsp tomato puree
• 5 tomatoes, cut into quarters or 1 x 400g (14 oz) tin chopped tomatoes
• 250g/1¼ cup red lentils, rinsed
• 750ml/3 cups vegan stock
• Juice of half a lemon

Serving options: brown rice, warm chapati, fresh coriander or parsley, green salad, vegan yoghurt, lemon wedges