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 tablespoon berbere spice mix (adjust to taste)
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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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1/4 teaspoon ground cardamom
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1/4 teaspoon ground cinnamon
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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 black pepper to taste
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1 Fresh cilantro leaves for garnish
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1 Injera bread or cooked rice for serving
Directions
Berbere spice mix is a traditional Ethiopian spice blend known for its heat and depth of flavor. Adjust the amount to suit your spice tolerance.
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 onions and sauté until they become translucent, about 5 minutes. |
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2
Done
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Stir in the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant. |
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3
Done
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Add the berbere spice mix, ground cumin, ground coriander, ground turmeric, ground cardamom, and ground cinnamon. Stir well to coat the onions with the spices and cook for 1-2 minutes. |
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4
Done
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Pour in the rinsed red lentils and stir to combine with the spice mixture. |
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5
Done
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Add the vegetable broth and diced tomatoes to the pot. Bring the mixture to a boil. |
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6
Done
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Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally. |
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7
Done
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Season with salt and black pepper to taste. Adjust the berbere spice level as desired to control the stew's heat. |
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8
Done
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Serve the Vegan Ethiopian Lentil Stew hot, garnished with fresh cilantro leaves. Traditionally, it is served with injera bread, but you can also enjoy it with cooked rice. |
