Ingredients
-
1 cup red lentils, rinsed and drained
-
1 large onion, finely chopped
-
2 cloves garlic, minced
-
1 -inch piece of fresh ginger, minced
-
1 red bell pepper, diced
-
2 tablespoons olive oil
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1 teaspoon paprika
-
1/2 teaspoon turmeric
-
1/2 teaspoon cayenne pepper (adjust to taste)
-
1 Salt and black pepper to taste
-
4 cups vegetable broth
-
2 tomatoes, chopped
-
1 Juice of 1 lemon
-
1 Fresh cilantro leaves for garnish
-
1 Injera bread or cooked rice for serving (optional)
Directions
Pour in the rinsed red lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer, partially covered, for about 20-25 minutes or until the lentils are tender and the stew thickens.
Stir in the chopped tomatoes and continue to simmer for another 5-10 minutes.
Remove the pot from heat and add the lemon juice. Adjust the seasoning if needed by adding more salt and black pepper.
Serve the Vegan Ethiopian-Style Lentil Stew hot, garnished with fresh cilantro leaves. You can enjoy it with injera bread or cooked rice, if desired.
This Ethiopian-style lentil stew is traditionally served with injera bread. Injera is a sourdough flatbread that complements the stew perfectly. You can find injera at Ethiopian grocery stores or serve the stew with cooked rice as an alternative. Enjoy the rich and authentic flavors!
Steps
|
1
Done
|
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. |
|
2
Done
|
Stir in the minced garlic, minced ginger, and diced red bell pepper. Cook for an additional 2-3 minutes until the peppers soften. |
|
3
Done
|
Add the ground cumin, ground coriander, paprika, turmeric, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until the spices become fragrant. |
