SPICY ETHIOPIAN RED LENTIL STEW
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.
Provided by Enjolinfam
Categories Stew
Time 1h25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 920.4, Fat 8.9, SaturatedFat 1.5, Sodium 2440, Carbohydrate 183.1, Fiber 13.5, Sugar 6.5, Protein 28.1
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Kelsey Lampley
[email protected]This recipe is a keeper! The stew is flavorful and hearty, and the injera bread is the perfect way to enjoy it. I will definitely be making this again and again.
Asim Khan18
[email protected]This is my new favorite Ethiopian recipe! The stew is so flavorful and the lentils are cooked perfectly. I love the combination of spices. I served it with injera bread, and it was the perfect meal. I will definitely be making this again.
banana granda
[email protected]The stew was good, but I found it to be a bit too oily. Next time, I will use less oil.
Zareen Tasnim Adiba
[email protected]This recipe is amazing! The stew is so flavorful and hearty. I love the combination of spices. I served it with injera bread, and it was the perfect meal. I will definitely be making this again.
Gregory Ramstedt
[email protected]I followed the recipe exactly, but my stew turned out too spicy. Next time, I will use less berbere spice.
Letisha Kyaterekera
[email protected]This stew was delicious! I love the combination of spices. I served it with rice, and it was a perfect meal.
Emily isimplydonotexist
[email protected]I love this recipe! The stew is so flavorful and the lentils are cooked perfectly. I always serve it with injera bread, which is the perfect accompaniment. This is a great recipe for a weeknight meal.
Rose Lama
[email protected]This recipe is a keeper! The stew is flavorful and hearty, and the injera bread is the perfect way to enjoy it. I will definitely be making this again and again.
Arman Ahmed
[email protected]The stew was good, but I found it to be a bit too oily. Next time, I will use less oil.
Just For You
[email protected]This was my first time making Ethiopian food, and I was really impressed! The stew was easy to make and turned out delicious. I especially loved the berbere spice blend. I will definitely be making this again.
Soulshatter God
[email protected]I've made this recipe several times, and it's always a hit! The stew is hearty and flavorful, and the injera bread is the perfect accompaniment. I highly recommend this recipe.
Anurag Debnath
[email protected]The stew was flavorful, and the lentils were cooked well. However, I found it to be a bit too spicy for my taste. Next time, I will use less berbere spice.
GKOOL MODZ
[email protected]This stew is amazing! The flavors are so rich and complex. I love the combination of spices, and the lentils are cooked perfectly. I served it with injera bread, and it was the perfect way to enjoy this dish.
Miss Olivia
[email protected]I love Ethiopian food, and this red lentil stew is one of my favorite dishes. The recipe was easy to follow, and the stew turned out delicious! I used medium heat instead of high heat, and it still had a nice spicy kick. I served it with rice, and it
Thabiso Gwala
[email protected]This spicy Ethiopian red lentil stew is everything I was hoping for: flavorful, hearty, and easy to make. The berbere spice blend adds a delicious depth of flavor, and the lentils are cooked to perfection. I served it with injera bread, which was the