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, minced
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2 tablespoons vegetable oil
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2 tablespoons berbere spice blend (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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4 cups vegetable broth
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1 cup diced tomatoes (canned or fresh)
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1 Salt and black pepper to taste
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1 Fresh cilantro, chopped, for garnish (optional)
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1 Injera or cooked rice, for serving (optional)
Directions
Dive into the flavors of Ethiopia with this hearty vegan lentil stew, perfect for a satisfying lunch.
Berbere spice blend is a key ingredient in Ethiopian cuisine. Adjust the spice level to your preference. You can find berbere spice at specialty grocery stores or make your own using a blend of chili peppers, paprika, and various aromatic spices.
Steps
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1
Done
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In a large pot, heat the vegetable oil 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 sauté for another 2 minutes until fragrant. |
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3
Done
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Add the berbere spice blend, ground cumin, ground coriander, and ground turmeric to the pot. Stir well to coat the onions, garlic, and ginger with the spices. Cook for 2-3 minutes, allowing the spices to become fragrant. |
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4
Done
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Add the rinsed red lentils to the pot and stir to combine with the onion and spice mixture. |
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5
Done
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Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 20-25 minutes, or until the lentils are tender and the stew has thickened. |
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6
Done
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Season the stew with salt and black pepper to taste, adjusting the seasoning as needed. |
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7
Done
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Serve the vegan Ethiopian lentil stew hot, garnished with fresh cilantro if desired. It's traditionally enjoyed with injera, a sourdough flatbread, or served over cooked rice. |
