Ethiopian Veggie Stew Plate
A vibrant three-stew plate with yataklete kilkil (mixed vegetables in berbere), misir wot (red lentils), and key sir alicha (mild potato & cabbage). One skillet, 25 minutes, purely plant-based comfort food.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 16g
Ingredients
- 1 cup red lentils
- 2 medium carrots, diced
- 2 medium potatoes, cubed
- 2 cups cabbage, chopped
- 1 large onion, diced
- 2 tbsp berbere spice mix
- 2 tbsp tomato paste
- 4 cups vegetable broth
Instructions
- 1
Heat oil in a large skillet over medium-high. Add diced onion and cook, stirring, until softened and fragrant, about 3 minutes.
- 2
Stir in berbere and tomato paste. Cook for 1 minute until the spices darken and smell toasted.
- 3
Add vegetable broth, lentils, carrots, and potatoes. Bring to a gentle boil, then reduce heat and simmer for 12 minutes until lentils soften.
- 4
Stir in cabbage and cook for 5 more minutes until tender. Taste and adjust salt and pepper.
- 5
Divide the stew among bowls. Each spoonful will have soft lentils, carrots, potatoes, and cabbage layered together.
Tools you’ll need
- large skillet or wide shallow pot (12-inch minimum)
- wooden spoon or silicone spatula
- cutting board and knife
- measuring cups and spoons
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