Spicy Ethiopian Lentil Stew
2018-10-11 16:36:23
Yields 6
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Nutrition Facts
Serving Size
0g
Yields
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 tbsp. olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 1/2 tsp. freshly grated ginger
- 1-2 tbsp. berbere spice blend, to taste, I went with 2 tablespoons but I like lots of spice
- 1/2-1 tsp. cayenne pepper, or to taste, optional
- 4 cups vegetable broth
- 1 1/2 cups dried red lentils
- 1-14 oz. can diced tomatoes
- 3 medium red potatoes, about 3/4 lb. total, diced
- 3 cups fresh spinach leaves, sliced and lightly packed
- salt and pepper to taste
Instructions
- Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more.
- Add broth, lentils, tomatoes and potatoes. Stir a few times, raise heat and bring to a simmer. Lower heat and allow to cook until lentils are very soft and potatoes are tender, about 30 minutes. Stir in spinach and continue to cook just until wilted, about 2 minutes.
- Remove from heat and season with salt and pepper to taste. You can also add a bit more berbere and cayenne, if desired.
Notes
- I haven't tried this yet. 10/11/18
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