Berbere Lentils Recipe [Yemisir Wat] - Celebration Generation (2024)

Published: Jul 1, 2021

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Berbere Lentils - Yemisir Wat - is a very popular and flavourful Ethiopian dish. These spicy lentils are usually served with Injera.

Originally published August 28, 2017. Updated on 7/1/2021

As you may know from previous blog entries - and social media posts! - we recently attended Folklorama, in Winnipeg.

It's my absolute favourite event every year, and has been kind of ... therapeutic?... since moving to the USA.

Anyway, I'm planning to do a write-up on it eventually, but in the meantime, back to today's recipe!

Berbere Lentils

The Ethiopian Pavilion is a must-stop for us, every time that we make the trip for Folklorama. It's not as big and flashy as many of the other pavilions, but what it DOES have is some of the absolute best food of the entire festival.

After returning from the trip this year, Porter requested that I figure out Ethiopian cooking - ESPECIALLY the firey lentils that he loves.

So, I did a bunch of research and put together recipes for both the berbere seasoning (which seems to vary wildly, based on who makes it!), and the lentil dish named for the seasoning. Made a batch, LOVED it.

Yemisir Wat

Couple days later, I get the following photo and a text of "YOU FINISHED THE LENTILS!?" from my husband:

How to Make Berbere Spice

First off, you'll need to make the Berbere Seasoning (Yemisir Wat recipe is below it!).

This makes more than you'll need for the lentils recipe, but is great in almost anything that could use a kick. Try it as a dry rub on chicken wings, as a seasoning for steak or burgers, or as a popcorn seasoning!

Berbere Ingredients

½ cup Whole Dried Chilies (Packed!)
1 tablespoon Coriander Seeds
1 teaspoon Cardamom Seeds
½ teaspoon Black Peppercorns
5 Whole Cloves
2 tablespoon Sweet Paprika
1 tablespoon Salt
1 tablespoon Smoked Paprika
1 teaspoon Ground Ginger
1 teaspoon Onion Powder
½ teaspoon Garlic Powder
¼ teaspoon Allspice
¼ teaspoon Ground Cinnamon
¼ teaspoon Ground Nutmeg

How to Make Berbere Seasoning

Measure chiles, coriander seeds, cardamom seeds, peppercorns, and cloves into a dry, nonstick pan.

Toast over medium heat, stirring constantly, until aromatic. Remove from heat, allow to cool.

In a spice grinder, process toasted spices into a fine powder. Allow to spices to settle a bit before opening the grinder – the powder can be irritating to the lungs and nasal passages!

Transfer to a small mixing bowl. Add remaining spices to the bowl, stir well.

Store in an airtight container until use.

Berbere Seasoning Nutrition

More Seasoning & Condiment Recipes

Looking for some healthy recipes for tasty ways to add a little something extra to your dish? Here are a few ideas:

Basil Pesto
Canadian Popcorn Seasonings
Chow Chow Relish
Cilantro-Mint Chutney
Diana Sauces (Replica Recipes)
Hop Extracts
Seasoned Salt
Roasted Garlic
Vanilla Extract
Homemade Mayonnaise
Furikake Seasoning
Honey Dill Dipping Sauce
Honey Garlic Cooking Sauce
Hoppy Dill Pickle Relish
How to Make Compound Butters

Olive Salad for Muffalettas
Pistachio Dukkah

Roasted Beet Ketchup
Smoky Dry Rub for Wings
Sushi Sauce Recipes
Tangerine Thyme Dry Rub
Thai Cilantro Pesto

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

Well, the published nonsense, anyway!

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4.75 from 4 votes

Berbere Lentils - Yemisir Wat

Berbere Lentils - Yemisir Wat - is a very popular and flavourful Ethiopan dish. These spicy lentils are usually served with Injera.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Main Course, Side Dish

Cuisine: African, Ethiopian, Gluten-free, Vegetarian

Servings: 12 - 3 Cups

Calories: 167kcal

Author: Marie Porter

Ingredients

½ cup Canola oil
2 Medium Yellow Onions finely chopped or grated
⅓-1/2 cup Berbere seasoning
1 tablespoon Ginger Puree
1 tablespoon minced, pressed, or pureed garlic
1 cup Dried Red Lentils
3+ cups Water
Salt and Pepper

Instructions

In a medium sized saucepan over medium-high heat, cook onions in canola oil until soft.
Add Berbere (Start with ⅓ cup if you’re not used to this!), ginger, garlic, and lentils, stir well. Add 3 cups of water, bring to a boil.
Once mixture boils, turn heat down to medium or medium-low. Simmer lentils – stirring frequently – until water is absorbed and lentils are mushy. Remove from heat.
Taste, add more Berbere if you’d like, and season with salt and pepper to taste.
Serve hot, with injera.

Nutrition

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