Dinner · Ethiopian · 15 min
Miser Wat (Spiced Red Lentil Stew) with Steamed Millet and Charred Cauliflower
- Calories
- 683
- Protein
- 30g
- Carbs
- 131g
- Fat
- 4g
Ingredients
- 91.9 g Beans, white, mature seeds, raw
- 290.3 g Millet, cooked
- 38.7 g Cauliflower, raw
- 24.2 g Shallots, raw
Method
- 01Begin by simmering the white beans in water until tender, about 45-60 minutes, ensuring they are cooked through but hold their shape. Drain and set aside.
- 02In a heavy-bottomed pot, sauté the finely minced shallots until translucent and fragrant. Add the ground cumin and turmeric, blooming the spices in a small splash of water to prevent burning.
- 03Incorporate the cooked beans into the spice base, adding a ladle of water to create a thick, silky consistency similar to traditional Ethiopian wat. Simmer for 15 minutes to allow the flavors to meld.
- 04Meanwhile, steam the millet until fluffy and tender. Char the cauliflower florets in a hot, dry skillet until deeply browned and slightly smoky.
- 05To plate, spread the warm millet across a wide shallow bowl. Ladle the rich, spiced bean wat over one side and arrange the charred cauliflower alongside. Finish with a bright splash of apple cider vinegar for acidity and a dusting of fresh za'atar to provide an earthy, herbal finish.
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