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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3 cloves garlic, minced
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1 -inch piece of fresh ginger, grated
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2 tablespoons vegetable oil
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1 tablespoon berbere spice mix (adjust to your spice preference)
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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4 cups vegetable broth
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1 can (14 oz) diced tomatoes
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1 Salt and pepper to taste
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1 Fresh cilantro or parsley for garnish
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1 Injera or cooked rice for serving (optional)
Directions
Serve the Ethiopian-inspired lentil stew hot, garnished with fresh cilantro or parsley. You can enjoy it with injera (traditional Ethiopian bread) or cooked rice.
Adjust the berbere spice mix according to your desired level of spiciness. You can find berbere spice mix at some specialty stores or make it at home using a combination of spices like paprika, cayenne pepper, and more.
Steps
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1
Done
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Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. |
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2
Done
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Stir in the minced garlic, grated ginger, berbere spice mix, ground cumin, ground coriander, and ground turmeric. Cook for an additional 2 minutes, stirring constantly until fragrant. |
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3
Done
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Add the rinsed red lentils, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil. |
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4
Done
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Reduce the heat to low, cover, and let the stew simmer for 20-25 minutes, or until the lentils are tender and the stew has thickened, stirring occasionally. |
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5
Done
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Season with salt and pepper to taste. |
