Spicy Ethiopian Red Lentil Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Look for Ethiopian Berbere spice—a mixture of dried chiles, cloves, ginger, coriander, and allspice—at gourmet markets and specialty stores, or order it from . This stew recipe is not one to be missed. Ingredients:
2 teaspoons canola oil |
2 cups chopped red onion |
1 tablespoon minced peeled fresh ginger |
3 garlic cloves, minced |
3 tablespoons tomato paste |
1 1/2 tablespoons berbere spice |
3 cups organic vegetable broth |
1 cup dried small red lentils |
1/4 teaspoon salt |
1/4 cup finely chopped fresh cilantro |
4 cups hot cooked basmati rice |
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 until 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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