Description
A rich and comforting Ethiopian red lentil stew simmered with berbere spice, garlic, ginger, and tomato paste for a bold, deeply flavorful plant based dish that is hearty and satisfying.
Ingredients
Units
Scale
- 1 cup red lentils, rinsed
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons berbere spice blend
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place a large pot over medium heat and add olive oil.
- Add chopped onion and sauté for 5 to 7 minutes until soft and lightly golden.
- Stir in minced garlic and grated ginger and cook for about 1 minute until fragrant.
- Add berbere spice blend and tomato paste, stirring well to coat the onions and toast the spices briefly.
- Add rinsed red lentils and vegetable broth, stirring to combine.
- Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, stirring occasionally, until lentils are soft and the stew thickens.
- Stir in salt and black pepper and adjust seasoning if needed.
- Serve warm on its own or alongside injera or rice.
Notes
- Stir occasionally during simmering to prevent sticking.
- If the stew becomes too thick, add a splash of vegetable broth or water to loosen it.
- For deeper flavor, allow the stew to rest for 10 minutes before serving.
- The stew can be refrigerated for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg
