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Quick and Flavorful Vegan Ethiopian Lentil Stew

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Ingredients

Adjust Servings:
1 cup red lentils, rinsed and drained
1 onion, finely chopped
2 cloves garlic, minced
1 -inch piece of fresh ginger, grated
2 tablespoons berbere spice mix (adjust to taste for spiciness)
1 can (14 ounces) diced tomatoes
3 cups vegetable broth
1 Salt to taste
1 Fresh cilantro leaves for garnish (optional)
1 Injera or cooked rice for serving

Nutritional information

265
Calories
51g
Carbohydrates
15g
Protein

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Quick and Flavorful Vegan Ethiopian Lentil Stew

A Taste of Ethiopia in Minutes

Features:
  • Budget-Friendly
  • Spicy
  • Vegan
Cuisine:
  • 35 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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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.

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Steps

1
Done

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.

2
Done

Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.

3
Done

Stir in the berbere spice mix and cook for an additional 1-2 minutes, allowing the spices to bloom.

4
Done

Add the red lentils, diced tomatoes, and vegetable broth to the pot. Stir well to combine.

5
Done

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.

6
Done

Taste the stew and add salt as needed.

7
Done

Serve the Vegan Ethiopian Lentil Stew over injera (traditional Ethiopian flatbread) or cooked rice. Garnish with fresh cilantro leaves if desired.

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