Ingredients
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1 cup dried brown 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, minced
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2 tablespoons vegetable oil
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2 tablespoons berbere spice mix (adjust to taste for spiciness)
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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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1/2 teaspoon paprika
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1/4 teaspoon ground cinnamon
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1 can (14 ounces) diced tomatoes
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4 cups vegetable broth
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2 carrots, diced
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2 potatoes, diced
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1 Salt and pepper to taste
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1 Fresh cilantro, for garnish
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1 Injera or cooked rice, for serving (optional)
Directions
Berbere spice mix can vary in spiciness, so adjust the amount according to your preference. You can also add more vegetables like bell peppers or spinach for extra flavor and nutrition.
Steps
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1
Done
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In a large pot, heat the vegetable oil over medium heat. Add chopped onions and sauté for about 5 minutes until they become translucent. |
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2
Done
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Add minced garlic and ginger to the pot, and sauté for an additional 2 minutes until fragrant. |
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3
Done
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Stir in the berbere spice mix, ground cumin, ground coriander, ground turmeric, paprika, and ground cinnamon. Cook the spices for about 2 minutes, stirring constantly to release their flavors. |
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4
Done
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Add the rinsed lentils, diced tomatoes (with their juice), diced carrots, and diced potatoes to the pot. Mix well to combine all the ingredients. |
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5
Done
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Pour in the vegetable broth and bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer for about 25-30 minutes, or until the lentils and vegetables are tender. Stir occasionally. |
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6
Done
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Season the stew with salt and pepper to taste, adjusting the flavors as needed. |
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7
Done
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Serve the Vegan Ethiopian-Inspired Lentil Stew hot, garnished with fresh cilantro. Optionally, enjoy it with injera (traditional Ethiopian flatbread) or cooked rice. |
