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Notities
Voedingswaarde-etiket
–
+
servings
Kleiner
Normaal
Groter
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.
Portions:
8
Preparation Time:
30
minuten
min
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Recept afdrukken
Equipment
Dutch oven
knife
Cutting board
measuring spoons,
Measuring cups
wooden spoon
Ingrediënten
▢
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)
Instructies
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
g
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Recipe Category
Main Dish
/
Stew
/
Vegetables
Country
Africa
Diets
Gluten Free
/
Vegan