Ethiopian Wat
This hearty Ethiopian stew combines tender vegetables, spiced seitan, and lentils in a rich, flavorful broth. Served with injera, it’s the perfect comforting meal with layers of deep flavors.
Equipment
- Dutch oven, Knife, Cutting board, Spoon, Measuring spoons
Ingredients
- ½ cup plus 2 tablespoons extra-virgin olive oil divided
- 2 red onions roughly chopped
- Pinch of salt
- 1 pound 455 g Baked Berbere Seitan (or omit and use Berbere Spice Blend)
- 1½ pounds 672 g russet potatoes, peeled and chopped
- 8 cups 1880 ml beef-flavored vegetable broth or plain veggie broth
- 2 cups 224 g sliced carrots
- 1 cup 190 g dry red or green lentils
- ½ teaspoon freshly cracked black pepper
- 1 cup 184 g uncooked long grain rice
- Injeera optional, for serving
Instructions
- Heat 2 tablespoons of the olive oil in a Dutch oven over medium heat.
- Add the onions and a pinch of salt.
- Let them sweat for 15 to 20 minutes, stirring occasionally.
- While the onions cook, chop the seitan and potatoes into bite-size chunks.
- Set aside.
- Add the remaining ½ cup olive oil to the onions and deglaze the pot.
- Add the vegetable broth and bring to a boil.
- Add the seitan, carrots, potatoes, lentils, and cracked black pepper.
- Bring to a boil again, then reduce to a simmer.
- Cover and cook for 30 minutes.
- Stir in the rice, cover, and simmer for an additional 20 minutes or until the rice is tender.
- Serve on its own or with injera (optional, for scooping).
Notes / Tips / Wine Advice:
Serving Tip:
For an authentic Ethiopian experience, serve with injera, a tangy sourdough flatbread, for scooping up the flavorful stew.
Wine Advice:
Pair with a light red wine such as Pinot Noir or a mild white wine like Chardonnay to complement the spices of the stew.
Nutritional Information
Calories: 400 kcal | Carbohydrates: 72 g | Protein: 15 g | Fat: 12 g | Fiber: 9 g | Sugar: 8 g | Salt: 1.2 mg
