Ethiopian Veggie Stew Plate
A vibrant three-stew plate with yataklete kilkil (mixed vegetables in berbere), misir wot (red lentils), and key sir alicha (mild potato & cabbage). One skillet, 25 minutes, purely plant-based comfort food.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 16g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat oil in a large skillet over medium-high. Add diced onion and cook, stirring, until softened and fragrant, about 3 minutes.
Step 2
Stir in berbere and tomato paste. Cook for 1 minute until the spices darken and smell toasted.
Step 3
Add vegetable broth, lentils, carrots, and potatoes. Bring to a gentle boil, then reduce heat and simmer for 12 minutes until lentils soften.
Step 4
Stir in cabbage and cook for 5 more minutes until tender. Taste and adjust salt and pepper.
Step 5
Divide the stew among bowls. Each spoonful will have soft lentils, carrots, potatoes, and cabbage layered together.
Tools you’ll need
- large skillet or wide shallow pot (12-inch minimum)
- wooden spoon or silicone spatula
- cutting board and knife
- measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
