Goraasa - Ethiopian Spiced Lentil Stew

Ingredients

• 2 cups (400g) red lentils 2 cups (400g) red lentils
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons berbere spice blend 2 tablespoons berbere spice blend
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 18g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the red lentils under cold water until the water runs clear.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the berbere spice blend, cumin, turmeric, paprika, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender and the stew has thickened.
5. 5.
   Adjust the seasoning if needed. Garnish with fresh cilantro.
6. 6.
   Serve Goraasa hot with injera or your choice of bread.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before cooking to remove any debris or impurities.
• Berbere spice blend — Adjust the amount of berbere according to your spice preference. Add more for a spicier stew or reduce for a milder version.
• Injera — If injera is not available, you can serve Goraasa with rice, quinoa, or any other grain of your choice.

Tips & Tricks

• For a creamier texture, you can blend a portion of the cooked lentils before adding them back to the stew.
• If you prefer a thicker stew, simmer for a few extra minutes until desired consistency is reached.
• Serve Goraasa with a side of tangy Ethiopian tomato salad for a refreshing contrast of flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Experiment with different toppings such as chopped green onions, a squeeze of lemon juice, or a dollop of yogurt for added freshness.

Serving advice

Serve Goraasa hot, allowing the enticing aroma to fill the room. Place a generous portion of the stew on a plate or injera, and garnish with fresh cilantro for a pop of color. Accompany the dish with injera or your choice of bread to soak up the flavorful juices.

Presentation advice

To create an appealing presentation, place the injera or bread on a large platter and spoon the Goraasa in the center. Garnish with a sprinkle of fresh cilantro and serve with a side of Ethiopian tomato salad. The vibrant colors and enticing aromas will captivate your guests.