Description
A flavorful and nutritious Ethiopian Berbere Lentil Stew that is perfect for a hearty meal.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons berbere spice blend
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 medium carrot, diced
- 1 medium bell pepper, diced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 cups chopped kale or spinach
- Juice of 1 lemon
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the berbere spice blend and stir well to coat the onions, garlic, and ginger. Cook for another minute.
- Pour in the diced tomatoes with their juices, vegetable broth, lentils, carrot, bell pepper, salt, and black pepper. Bring to a boil.
- Reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils are tender. Stir occasionally and add more broth or water if needed.
- Once the lentils are cooked, stir in the chopped kale or spinach and cook for an additional 5 minutes until wilted.
- Remove from heat and stir in the lemon juice. Adjust seasoning if necessary.
- Serve hot, garnished with additional lemon wedges if desired.
Notes
- For added creaminess, stir in a splash of coconut milk just before serving.
- Substitute the lentils with chickpeas or black beans for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg