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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 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 oz) diced tomatoes
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3 cups vegetable broth
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1 Salt and black pepper, to taste
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1 Fresh cilantro or parsley, for garnish
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1 Injera (Ethiopian flatbread), for serving (optional)
Directions
Berbere spice mix is key to the flavor of this stew and can be found in some grocery stores or online. Adjust the spice level to your preference, as berbere can be quite spicy.
Steps
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1
Done
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Heat the olive oil in a large pot or saucepan over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. |
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2
Done
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Add the 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 with the onion, garlic, and ginger for 2-3 minutes to toast them and release their flavors. |
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4
Done
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Add the rinsed red lentils, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender and the stew has thickened. |
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5
Done
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Season the stew with salt and black pepper to taste. Adjust the spice level by adding more berbere if desired. |
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6
Done
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Serve the Vegan Ethiopian Lentil Stew hot, garnished with fresh cilantro or parsley. It can be enjoyed on its own or with injera, traditional Ethiopian flatbread. |
