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0
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minCook Time -
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minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dinner,lunch
Recipe Description
A comforting and hearty Ethiopian stew made with red lentils, and aromatic spice blend of berbere, and classic Ethiopian flavors. Perfect served with injera or rice.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons berbere spice mix
- 1 can (400g) diced tomatoes
- 3 cups vegetable broth
- Salt to taste
Steps:
- Rinse lentils in cold water until the water runs clear. Set aside.
- Heat oil in a large pot over medium heat. Add onions, garlic, and ginger. Cook until onions are translucent.
- Stir in berbere spice mix and cook for 1-2 minutes until fragrant.
- Add diced tomatoes and cook for about 5 minutes, until they start to break down.
- Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the lentils are tender.
- Serve hot with injera or rice.
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Cuisines, Dinner, Ethiopian, Lunch | No Comments » on Ethiopian Red Lentil Stew