Description
Discover a Spicy Delight with this Ethiopian Berbere Lentil Stew, a flavorful and nutritious dish that warms the soul.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons berbere spice mix
- 1 can (14.5 ounces) diced tomatoes, with juices
- 4 cups vegetable broth
- 1 medium carrot, chopped
- 1 medium bell pepper, chopped
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 cups chopped kale or spinach
- Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Incorporate the minced garlic and ginger, stirring for 1-2 minutes until aromatic.
- Sprinkle in the berbere spice mix and cook for another minute.
- Add the diced tomatoes, vegetable broth, lentils, chopped carrot, bell pepper, salt, and black pepper to the pot.
- Bring the mixture to a vigorous boil, then lower the heat to a gentle simmer.
- Cover the pot and let it cook for approximately 25-30 minutes, stirring occasionally.
- Fold in the chopped kale or spinach and cook for an additional 5 minutes until wilted.
- Remove from heat and mix in the fresh lemon juice, adjusting seasoning as needed.
- Serve warm, optionally garnished with extra lemon wedges.
Notes
- For a richer flavor, consider adding a splash of coconut milk just before serving.
- Feel free to swap lentils for chickpeas or black beans for a unique twist on this dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Ethiopian Berbere Lentil Stew, Spicy Lentil Stew, Vegan Stew