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Ingredients
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1 cup red lentils, rinsed and drained
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2 tablespoons olive oil
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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 berbere spice blend (adjust to taste)
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon paprika
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1/4 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 black pepper, to taste
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1 Fresh cilantro, chopped, for garnish
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1 Injera or cooked rice, for serving
Directions
Enjoy the bold flavors of Ethiopian cuisine with this Vegan Ethiopian Lentil Stew, perfect for a nutritious and satisfying lunch.
Berbere spice blend can vary in spiciness, so adjust the amount to suit your taste preferences.
Steps
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1
Done
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In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. |
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2
Done
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Stir in the minced garlic and ginger and sauté for an additional 1-2 minutes until fragrant. |
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3
Done
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Add the berbere spice blend, ground cumin, ground coriander, paprika, and ground turmeric to the pot. Stir well to coat the onion mixture with the spices. Cook for another 2-3 minutes to toast the spices, stirring frequently. |
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4
Done
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Pour in the vegetable broth, diced tomatoes (with their juice), and rinsed red lentils. Stir to combine all the ingredients. |
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5
Done
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Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally to prevent sticking and add more vegetable broth if needed. |
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6
Done
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Season the stew with salt and black pepper to taste. Adjust the berbere spice level to your liking by adding more if you prefer it spicier. |
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7
Done
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Serve your Vegan Ethiopian Lentil Stew hot, garnished with fresh cilantro, and accompanied by injera or cooked rice. |
