Ethiopian Sweet Potato and Lentil Wat

I woke up Saturday thinking that I wanted to make Ethiopian injera bread, so I started some bread and made some other new recipes to go with it. This one is an Ethiopian sweet potato and lentil stew made in the Instant Pot.

Ingredients:

Wat:

• 2 tablespoons coconut oil (or olive oil)
• 1 cup of finely chopped onion
• 1 teaspoon garlic powder (or 3 cloves garlic, finely chopped)
• 1 tablespoon minced ginger (I used a mix of powdered and some ginger paste)
• 2 teaspoons Berbere spice mix (see below)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup diced tomatoes (2 medium ones)
• 2 sweet potatoes (about 600g), scrubbed, peeled, and cut into 1-2 cm chunks
• 1 cup dried yellow lentils (I used yellow split peas)
• 20 ounces stock (I used chicken, you could use vegetable)
• bunch of kale (about 250 gr), sliced in thin shreds
• a squeeze of lemon juice (optional)
• fresh cilantro to serve

Berbere Spices (you will NOT use all of this mix)

• 1 tablespoon smoked paprika
• 1 teaspoon regular paprika
• 3/4 teaspoon cayenne pepper (use more if you want it hotter)
  
• 3/4 teaspoon Kosher salt
• 3/4 teaspoon ground ginger
• 1/4 teaspoon mustard powder (or ground fenugreek)
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
     
  

Instructions:

1. In the bowl of an Instant Pot, sauté the onions in the oil on high with a pinch of salt for about 4 minutes until translucent.
2. Add the garlic and ginger and cook for a minute or two more.
3. Add only 2 teaspoons of Berbere spice mix, salt and black pepper, and diced tomatoes.
   
4. Add the lentils, sweet potatoes, and stock, stir together.
   
5. Switch to Pressure cooking, cook on high for 15 minutes, and then let natural release for 10 minutes.
6. Stir in the kale, and let soften for a few minutes.
7. Optionally add a squeeze of lemon juice.
8. Add the fresh coriander just before serving.

Carole's Notes:

We liked this! The spices were definitely different - the sweet potato kept it from being too spicy for our tastes. It was part of my African feast, along with doro wat and kunde.

The recipe is adapted from https://foodblogandthedog.wordpress.com/2012/10/22/ethiopian-sweet-potato-and-lentil-wat-with-injera-flatbread/ and https://twosleevers.com/ethiopian-berbere-mix/