Vegan Doro Wat

Savor the rich and smoky flavors of Vegan Doro Wat, a plant-based twist on Ethiopia’s beloved stew, traditionally made with chicken. This hearty recipe features tender brown lentils, meaty cremini mushrooms, and vitamin-packed spinach simmered in a deeply spiced berbere and tomato broth, creating a symphony of bold, warming flavors. With aromatic garlic, ginger, and a touch of zesty lemon juice to brighten the dish, every spoonful is a satisfying balance of spice and comfort. Ready in just over an hour, this vegan version of a culinary classic is perfect for weeknight dinners or to impress guests with its authentic taste. Serve it with traditional injera, fluffy rice, or crusty bread, and garnish with fresh cilantro for a vibrant, flavorful finish.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 3 cups yellow onions, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons berbere spice blend
• 3 tablespoons tomato paste
• 4 cups vegetable broth
• 1 cup brown lentils, rinsed
• 2 cups cremini mushrooms, sliced
• 1 red bell pepper, chopped
• 2 cups baby spinach
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until they are soft and golden brown, about 15 minutes. Stir occasionally to prevent burning.

Step 2

Add the minced garlic and ginger to the onions and sauté for an additional 2 minutes until the mixture is fragrant.

Step 3

Stir in the berbere spice blend and tomato paste, cooking for 3 minutes to allow the flavors to develop and the spices to toast slightly.

Step 4

Pour in the vegetable broth and stir well, ensuring the tomato paste is fully dissolved. Bring the mixture to a boil.

Step 5

Add the lentils, sliced mushrooms, and chopped red bell pepper to the pot. Reduce the heat to low, cover, and let simmer for 30 minutes, or until the lentils are tender.

Step 6

Stir in the baby spinach, allowing it to wilt into the stew. Add lemon juice, salt, and black pepper, adjusting seasoning to taste.

Step 7

Remove from heat and let the stew sit for 5 minutes to meld the flavors.

Step 8

Serve hot, garnished with fresh cilantro. Enjoy with injera, rice, or crusty bread as desired.

Nutrition Facts

Serving size	(2286.7g)

Amount per serving	% Daily Value*
Calories	1271.7

Total Fat 41.3g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4749.2mg	0%
Total Carbohydrate 189.3g	0%
Dietary Fiber 49.9g	0%
Total Sugars 56.1g
Protein 57.4g	0%

Vitamin D 28IU	0%
Calcium 453.4mg	0%
Iron 20.7mg	0%
Potassium 5108.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.4%

Protein: 16.9%

Carbs: 55.7%