How to make Lentil and Spinach Wat

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Lentil and Spinach Wat belongs to the everyday cooking of fasting kitchens, where its aroma calls everyone to the table. This home version keeps the flavors direct and generous, the way a family cook serves it.

Lentil and Spinach Wat finds its roots in the daily rhythm of Ethiopian fasting kitchens, where simplicity and warmth are paramount. Crafted with the straightforward intention of nourishing, this dish is a staple during fasting periods, when abstaining from animal products leads to inventive and flavorful plant-based meals. The dish's aroma, rich with berbere and niter kibbeh, is an unmistakable call to gather around the table. Expect a hearty melding of tender lentils and spinach, with the spice blend of berbere adding warmth and depth. The lentils bring a subtle earthiness, balanced by the vibrant, leafy spinach. This wat is traditionally scooped up with injera, the tangy, spongy flatbread that complements its robust flavors.