Ethiopian Spiced Red Lentil Stew

Ingredients

• 2 cups (400g) red lentils 2 cups (400g) red lentils
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons berbere spice 2 tablespoons berbere spice
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 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 thoroughly under cold water and set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they turn translucent.
3. 3.
   Add the minced garlic and grated ginger to the pot and cook for another minute, stirring continuously.
4. 4.
   Stir in the berbere spice, paprika, cumin powder, and turmeric powder, ensuring that the spices are well incorporated.
5. 5.
   Add the rinsed red lentils to the pot and stir to coat them with the spice mixture.
6. 6.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the lentils are tender and the stew has thickened.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Spiced Red Lentil Stew hot, garnished with fresh cilantro. Accompany it with injera or your choice of bread.

Treat your ingredients with care...

• Red lentils — Rinse the lentils thoroughly before cooking to remove any impurities. This will ensure a clean and flavorful stew.

Tips & Tricks

• For a spicier stew, increase the amount of berbere spice according to your preference.
• If you can't find berbere spice, you can make your own by combining chili powder, paprika, cayenne pepper, ginger, garlic powder, and other Ethiopian spices.
• To add extra depth of flavor, you can sauté the spices in the oil before adding the onions and other ingredients.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Serve the stew with a side of tangy yogurt or a squeeze of lemon for a refreshing contrast.

Serving advice

Serve the Spiced Red Lentil Stew as a main course, accompanied by injera or your choice of bread. The stew can also be served over steamed rice or with a side of salad for a complete and satisfying meal.

Presentation advice

Garnish the Spiced Red Lentil Stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl or on a plate, allowing the vibrant red color of the stew to stand out. Pair it with a side of injera, neatly folded or rolled, for an authentic Ethiopian presentation.