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Ingredients
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1 cup red lentils, rinsed and drained
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1 large onion, finely chopped
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2 cloves garlic, minced
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1 -inch piece of fresh ginger, minced
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2 tablespoons olive oil
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2 tablespoons berbere spice blend (adjust to your spice preference)
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon ground turmeric
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4 cups vegetable broth
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2 tomatoes, diced
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1 Salt to taste
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1 Fresh cilantro, for garnish
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1 Injera bread (optional, for serving)
Directions
Ethiopian lentil stew is traditionally served with injera bread, a sourdough flatbread. You can find berbere spice blend at specialty stores or make your own by blending spices like paprika, chili peppers, and more. Adjust the spiciness to suit your taste buds.
Steps
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1
Done
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Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 5 minutes. |
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2
Done
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Add the minced garlic and ginger to the pot. Continue to sauté for another 2 minutes until fragrant. |
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3
Done
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Stir in the berbere spice blend, ground cumin, paprika, and ground turmeric. Cook for an additional 2 minutes to toast the spices. |
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4
Done
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Add the rinsed red lentils and diced tomatoes to the pot. Mix well to combine with the spices and aromatics. |
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5
Done
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Pour in the vegetable broth, then bring the mixture to a boil. |
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6
Done
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Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes or until the lentils are tender and the stew thickens. Stir occasionally. |
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7
Done
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Season the Ethiopian lentil stew with salt to taste. Adjust the berbere spice level to your preference for extra heat. |
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8
Done
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Serve hot, garnished with fresh cilantro leaves, and enjoy with injera bread or your choice of flatbread. |
