Spicy Ethiopian Red Lentil Stew

⏱ 85 mins 🍽 4 cups, 4 serving(s) 🏷 Stew

This aromatic stew features red lentils simmered in a spiced vegetable broth with onions, ginger, and garlic. The distinctive flavour comes from berbere, a traditional Ethiopian spice blend. It is a wholesome and hearty vegetarian dish that is served over a bed of hot basmati rice for a complete meal. The recipe yields four generous servings.

Spicy Ethiopian Red Lentil Stew

Ingredients

  • 2 teaspoons canola oil
  • 2 cups red onions, chopped
  • 1 tablespoon ginger, minced peeled and fresh
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 1/2 tablespoons berbere, spice
  • 3 cups vegetable broth
  • 1 cup red lentil, dried and small
  • 4 teaspoons salt
  • 4 cups basmati rice, hot cooked

Method

  1. Warm the canola oil in a large Dutch oven. Cook the chopped red onions for 15 minutes until they become tender, stirring now and then.
  2. Mix in the minced ginger and garlic, cooking for a further 5 minutes while stirring often.
  3. Add the tomato paste and berbere spice, stirring to combine everything, and cook for 1 minute.
  4. Slowly pour in the vegetable broth, whisking continuously until the mixture is smooth.
  5. Raise the heat and bring the liquid to a gentle simmer.
  6. Rinse the dried red lentils under cold water and drain them thoroughly.
  7. Add the drained lentils to the simmering broth mixture.
  8. Partially cover the pot and let it simmer for 35 minutes, stirring occasionally, until the lentils are tender.
  9. Stir the salt into the finished stew.
  10. Serve the stew spooned over portions of hot cooked basmati rice.

Nutrition (per serving)

Sodium2440000 mg

Recipe details

CategoryStew
AuthorEnjolinfam