Spicy Ethiopian Red Lentil Stew |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 2 |
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From Cooking Light, this sounds like a really yummy stew and healthy for you too! Ethiopian Berbere spice is a mixture of dried chiles, cloves, ginger, coriander, and allspice that Cooking Light says can be found at gourmet markets and specialty stores. Ingredients:
2 teaspoons canola oil |
2 cups red onions, chopped |
1 tablespoon ginger, minced peeled and fresh |
2 garlic cloves, minced |
3 tablespoons tomato paste |
1 1/2 tablespoons berbere, spice |
3 cups vegetable broth |
1 cup red lentil, dried and small |
4 teaspoons salt |
4 cups basmati rice, hot cooked |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
2. Rinse lentils in cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro. Serve over rice.
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