Ingredients
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1 cup red lentils, rinsed and drained
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1 onion, finely chopped
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3 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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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon smoked paprika
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground cinnamon
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1/4 teaspoon cayenne pepper (adjust to taste)
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2 cups vegetable broth
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1 can (14 oz) diced tomatoes
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1 Salt and black pepper to taste
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1 Fresh cilantro leaves for garnish
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1 Cooked rice or injera for serving
Directions
Adjust the level of cayenne pepper to suit your spice preference. Injera is a traditional Ethiopian flatbread, but you can serve this stew with rice or any preferred grain or bread.
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 onion, minced garlic, and minced ginger. Sauté for about 5 minutes until the onions are soft and translucent. |
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2
Done
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Add the ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, and cayenne pepper to the pot. Stir and cook for 1-2 minutes until the spices become fragrant. |
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3
Done
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Pour in the rinsed red lentils and stir to coat them with the spices and onion mixture. |
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4
Done
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Add the vegetable broth and diced tomatoes to the pot. Stir well to combine all the ingredients. Bring the mixture to a boil. |
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5
Done
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Once it's boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the lentils are soft and the stew has thickened. Stir occasionally to prevent sticking. |
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6
Done
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Season the lentil stew with salt and black pepper to taste. Adjust the spice level with more cayenne pepper if desired. |
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7
Done
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Serve the Vegan Ethiopian-Inspired Lentil Stew hot, garnished with fresh cilantro leaves, over cooked rice or with injera. |
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8
Done
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Enjoy the authentic flavors of Ethiopian cuisine in this delightful lentil stew! |
