Ethiopian vegan red lentil stew with chili and spiced oil — comfort during fasting periods.
Fasting Wat (or Timtim Wat) is the traditional vegan stew eaten during Ethiopian Orthodox Christian fasting periods, when no animal products are consumed. Red lentils are cooked into a thick, warming stew with berbere spice, onions, garlic, and ginger. It's served with injera and is comforting, nourishing, and deeply flavorful despite being entirely plant-based.
Serves 6
Heat oil in a large pot. Add onions and cook until golden, about 10 minutes. Add garlic and ginger, cook 2 minutes.
Stir in berbere and chili. Cook 1 minute until fragrant.
Rinse and add lentils. Stir to coat. Add water and bring to boil.
Reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until lentils break down and form a thick stew.
Season with salt. Serve on injera with vegetables.
Stir frequently to prevent sticking and ensure even cooking.
Add more water if it gets too thick.
Add squash or sweet potato.
Use split peas instead of lentils.
Refrigerate up to 5 days.
Fasting Wats have been eaten during Orthodox Christian fasting periods for centuries in Ethiopia, making vegan cooking a ancient tradition.
Ethiopian Orthodox Christians fast during Lent and other periods, avoiding animal products. Fasting Wats are the main protein source during these times.
Per serving (350g / 12.3 oz) · 6 servings total
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