Ye’misser Wot Be’bamya

Name: Ye’misser Wot Be’bamya (Red Lentils with Okra in a Spicy Tomato Sauce)
Yield: Makes 5 cups
Cuisine: Ethiopian
Ingredients: 4 cloves garlic, pressed or grated (2 teaspoons); 1 teaspoon peeled and grated fresh ginger; 1½ cups sliced fresh or frozen okra, in ½-inch segments; 1 large tomato, diced (1½ cups); Pinch ground cloves; 3 tablespoons ground berbere or Berbere Paste; ½ teaspoon Ye’wot Qimem (optional); ⅛ teaspoon ground cardamon; 1 cup dried red lentils; 5 cups water; 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 3 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; ½ red onion, minced (1 cup); ½ teaspoon salt, plus more if desired; 2 cups reserved cooking water or Sleepy Vegetable Stock, plus more if desired; Freshly ground black pepper; 3 tablespoons ground berbere or Berbere Paste; 1 tablespoon mild paprika

Red Lentils with Okra in a Spicy Tomato Sauce

Preparation info

Makes
5 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This tasty twist on Ye’misser Wot includes tender bites of sliced okra. The tomato and okra mellow the fiery bite from the berbere, so if you like your kay wot on the mild side, this one’s a good choice.

Ingredients

1 cup dried red lentils
5 cups water
½ red onion

Africa
Ethiopia
Main course
Stew
Vegan
Gluten-free

Method

Put the lentils and water in a large saucepan and bring to a boil over high heat. Stir to keep the lentils from sticking to the bottom of the pan. Decrease the heat to medium and simmer uncovered, skimming off any foam that forms on the top with a large spoon. Cook, stirring occasionally, until the lentils are tender but firm, 8 to 10 minutes. Drain and reserve the lentil cooking water.