Ethiopian Lentils in Berbere Sauce (Yemiser W’et) (& Vegan Eats World review)

Last year, I teased you. I told you about all these delicious meals I was making but not sharing the recipes.

Russian Sauerkraut Soup (Shchi) – This was a favourite recipe and Isa has already shared the recipe here (I loved the book’s smokey version with liquid smoke, coriander seitan, sliced cabbage along with I also added some white beans)

Sesame Wow Greens, a spin on oshitashi – so simple, yet a delicious way to eat spinach. I should try it with chard and kale, too.

Luscious White Bean and Celery Root Puree – this was how I got hooked onto celeriac!

Rice Paper Rolls with Kale and Asian Pear with a Peanut Coconut Sauce – delicious in a zucchini wrap

Fastlane Cabbage Kimchi – I preferred the ginger version instead of the spicy version (did you know that kimchi normally has fish sauce or shrimp in it?)

White Bean Farro Soup with Chickpea Parmigiano – the topping is what made this dish special

All of the recipes were from Terry Hope Romero’s new book, Vegan Eats World which is available today! And those were only a few of the recipes, since I tested over 30.  This is a vegan cookbook geared at international cuisine, from Colombian Coconut Lentil Rice to Moroccan Vegetable Filo Pie (Bisteeya) and (Belgian) Beer Bathed Seitan Stew with Oven Frites (the latter were two of my recipe requests!). Terry tackled fun recipes from around the globe. She uses authentic ingredients while still putting her own spin to the dish.

One of the drawbacks of this cookbook is that she uses authentic ingredients. My cupboard explosion is partially due to Terry’s influence when I bought frozen pandan, Korean pepper flakes, canned jackfruit, freekeh and annatto seeds, among others. I can credit her with discovering many new favourite ingredients, too, including star anise, celeriac and freekeh.

As a recipe tester, I received my cookbook last week. It was captivating to read through the cookbook and discover even more recipes I want to try. There were so many recipes I couldn’t test them all.

Recipes in her book range from fancy to easy weeknight meals. Some are more involved (she has recipes for Afghan Pumpkin Ravioli with Spicy Tomato Sauce and Garlic Yogurt Sauce) or incredibly easy (like Coconut [Black Eyed] Bean Curry (Lobia). The marker of a good cookbook, though, is having repeater recipes. I even photographed this one before when we made it with red lentils instead of green. Lover of all things curry, Rob has adopted this into his Repeater Recipes as a quick and simple meal both of us enjoy. We may have moved across town, from one Little Ethiopia to another, so we have easy access to injera. Terry also has a recipe for (Almost) Instant Injera, along with other dishes to make your own Ethiopian feast.

While I encourage you to pick up your own copy of Vegan Eats World, thankfully, Terry agreed to me sharing her recipe for Ethiopian Lentils in Berbere Sauce (Yemiser W’et) and Berbere Spice Blend. Enjoy!

Here are some other Ethiopian dishes you might enjoy:

Ethiopian Split Pea Puree (Kik Alicha)

Ethiopian Warm Cabbage and Green Beans

Fasoulia (Ethiopian Carrots and Green Beans Simmered in a Tomato Sauce)

Ethiopian Split Pea and Kabocha Squash Stew with Collards

This is my submission to this week’s Weekend Herb Blogging, hosted by Haalo, and to this week’s Healthy Vegan Friday.

Lentils in Berbere Sauce (Yemiser W’et)
From Vegan Eats World

Lentils
1 cup dry green lentils (we have also made this with red lentils)
3 cups water
1 teaspoon salt

OR use 2 cups cooked lentils with about 1/4 cup of reserved cooking liquid
(about one 14 ounce can)

Berbere sauce

1 large red onion, peeled and finely diced
4 cloves garlic, peeled and minced
2 tablespoons Spiced Buttery Oil (aka niter kibbeh, Terry includes a recipe but we used the one from Papa Tofu Loves Ethiopian Food, other recipes here and here)
5 teaspoons Berbere Spice Blend (see below)
2 teaspoons sweet ground paprika
1/2 teaspoon ground cumin
2 tablespoons tomato paste
1/4 cup lentil cooking liquid or vegetable broth
3 large tomatoes, diced (we used 1 quart homemade pureed tomatoes)
1/2 teaspoon sea salt or to taste

1. In a 2 quart sauce pan bring lentils, water and salt to a rolling boil. Reduce heat to low, partially cover and cook for 25 to 30 minutes or until lentils are tender but not overly mushy. Turn off heat and set aside about 1/2 cup of the cooking liquid. Drain the lentils and transfer to a bowl.

2. Clean the sauce pan, dry and over medium heat fry the onion, garlic and Spiced Buttery Oil together until the onion is softened and translucent, about 6 to 8 minutes. Stir in the Berbere Spice Blend, paprika, cumin and tomato paste and fry, stirring occasionally, for 2 minutes. Stir in the lentil cooking liquid or vegetable broth and simmer for 2 minutes, then stir in the lentils and tomatoes. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally. If a thicker stew is desired simmer uncovered for another 5 to 10 minutes. Season with salt, then turn off heat and cover. Let stew stand for 20 minutes before serving warm with injera bread.

Serves 4 to 6 with injera and other stews

Berbere Spice Blend
From Vegan Eats World

6 green cardamom pods or 1/4 teaspoon cardamom seeds
6 allspice berries or 1/2 teaspoon ground allspice
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 teaspoons fenugreek seeds
1 teaspoon black peppercorns
6 whole cloves
3 tablespoons ground hot or sweet paprika  (we used sweet paprika this time)
2 teaspoons ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper  (we used Aleppo pepper, so this wasn’t spicy, add to taste)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

1. If using the cardamom pods, open them with your fingers or the tip of a sharp paring knife and remove the seeds. I usually find it easiest to slice each pod horizontally, break open the pod and shake out the seeds. Discard the empty pods.

2. In a skillet over medium heat toast together the cardamom seeds, allspice berries (but not the ground allspice if using), coriander, cumin, fenugreek, peppercorns, and cloves for 2 to 2 1/2 minutes, stirring occasionally. Remove seeds immediately when fragrant and fenugreek seeds have darkened slightly.

3. Grind the toasted spices with the ground paprika, ginger, turmeric, cayenne, salt and cinnamon in a coffee grinder as fine as you can make it. Store in a clean, dry glass jar and cover tightly. Keep in a dark, cool kitchen cabinet and use within 3 months for the best flavor.

Makes over 1/2 cup.