Description
Warm up with this flavorful Ethiopian Lentil Stew, a hearty and aromatic vegan dish that’s perfect for a cozy dinner. Packed with protein-rich lentils and a blend of spices, this stew is sure to become a favorite in your recipe rotation.
Ingredients
Scale
Main Stew:
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon berbere spice blend
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1 cup dried red lentils (rinsed)
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 medium carrot (diced)
- 1 medium russet potato (peeled and diced)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Garnish:
- Fresh cilantro or parsley (optional, for garnish)
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil. Add diced onion and sauté until softened.
- Add aromatics: Stir in garlic and ginger, cook for another minute.
- Spice it up: Add berbere spice, cumin, paprika, and turmeric, coat the aromatics.
- Add the rest: Add lentils, diced tomatoes, and broth. Stir in carrot and potato.
- Simmer: Bring to a boil, then simmer for 25–30 minutes until thickened.
- Season and serve: Season with salt and pepper. Garnish with cilantro or parsley before serving.
Notes
- Berbere spice can be adjusted based on spice preference.
- Pair with injera, rice, or flatbread.
- Leftovers keep well for up to 5 days in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
