Ingredients
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1 cup red lentils, rinsed and drained
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1 onion, finely chopped
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2 cloves garlic, minced
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1 -inch piece of fresh ginger, grated
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2 tablespoons berbere spice mix (adjust to taste for spiciness)
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1 can (14 ounces) diced tomatoes
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3 cups vegetable broth
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1 Salt to taste
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1 Fresh cilantro leaves for garnish (optional)
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1 Injera or cooked rice for serving
Directions
Enjoy the bold and spicy flavors of Ethiopia with this Quick and Flavorful Vegan Ethiopian Lentil Stew. It’s perfect for a quick and satisfying meal.
Adjust the berbere spice mix to your preferred level of spiciness. You can find injera at Ethiopian grocery stores or substitute it with flatbread or rice.
Steps
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1
Done
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In a large pot, heat a bit of water or vegetable broth over medium heat. Add the chopped onion and sauté until it becomes translucent, about 4-5 minutes. |
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2
Done
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Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant. |
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3
Done
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Stir in the berbere spice mix and cook for an additional 1-2 minutes, allowing the spices to bloom. |
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4
Done
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Add the red lentils, diced tomatoes, and vegetable broth to the pot. Stir well to combine. |
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5
Done
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Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the lentils are tender and the stew has thickened. Stir occasionally. |
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6
Done
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Taste the stew and add salt as needed. |
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7
Done
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Serve the Vegan Ethiopian Lentil Stew over injera (traditional Ethiopian flatbread) or cooked rice. Garnish with fresh cilantro leaves if desired. |
