Ethiopian Wat with Seitan, Potatoes, and Lentils
A flavorful and hearty Ethiopian stew with seitan, potatoes, lentils, and rice, spiced with berbere seasoning and served with injera for a truly authentic experience.
Equipment
- knife
- Cutting board
- measuring spoons,
- Measuring cups
- wooden spoon
Ingredients
- ½ cup plus 2 tablespoons 150 ml extra-virgin olive oil, divided
- 2 red onions roughly chopped
- Pinch salt
- ½ recipe 1 pound, or 455 g Baked Berbere Seitan (page 217)
- 1½ pounds 672 g russet potatoes, peeled and cubed
- 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 for serving (optional)
Instructions
- Heat 2 tablespoons (30 ml) of olive oil in a Dutch oven over medium heat.
- Add the onions and salt, sweating for 15–20 minutes, stirring occasionally.
- While onions cook, chop the seitan and potatoes into bite-size pieces.
- Add the remaining ½ cup (120 ml) oil to the onions and deglaze the pot.
- Add the broth and bring to a boil.
- Add the seitan, carrots, potatoes, lentils, and pepper.
- Bring to a boil again, then reduce to a simmer.
- Cover and simmer 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).
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a light red wine, such as Pinot Noir, to complement the rich, earthy flavors of the stew.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 60 g | Protein: 13 g | Fat: 12 g | Sugar: 8 g | Salt: 1.5 mg
