Ethiopian Spiced Lentil Stew

Ingredients

• 2 cups (400g) red lentils 2 cups (400g) red lentils
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons berbere spice blend 2 tablespoons berbere spice blend
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• Salt, to taste Salt, to taste
• 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, 5g
• 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 vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the berbere spice blend, ground cumin, paprika, and turmeric to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the rinsed lentils, vegetable broth, and water to the pot. Stir to combine all the ingredients.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 25-30 minutes, or until the lentils are tender and the stew has thickened.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Ethiopian Spiced Lentil Stew hot, garnished with fresh cilantro. Enjoy with injera or your choice of bread.

Treat your ingredients with care...

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

Tips & Tricks

• To enhance the flavor, you can add a squeeze of lemon juice or a splash of apple cider vinegar to the stew before serving.
• If you prefer a smoother texture, you can blend a portion of the stew using an immersion blender or a regular blender.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Ethiopian Spiced Lentil Stew as a main course, accompanied by injera or your choice of bread. It can also be served with a side of steamed rice or quinoa for a heartier meal. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Ethiopian Spiced Lentil Stew in a deep bowl, allowing the vibrant red color of the stew to stand out. Place a piece of injera or bread on the side, and sprinkle fresh cilantro on top for an appealing presentation.