Spicy Ethiopian Lentil Stew
This Ethiopian lentil stew is made with veggies and hearty potatoes simmered in berbere-spiced red lentils, for a healthy and flavor-packed dish that's totally doable on a busy weeknight.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 2 tbsp. olive oil
- 4 cups vegetable broth
- 3 cloves (minced)
- 1 1/2 cups dried red lentils
- 1 medium onion (diced)
- 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)
- 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)
- Carbohydrate 13.3669833331531 g
- Cholesterol 0 mg
- Fat 4.71654999999239 g
- Fiber 4.43400005338547 g
- Protein 5.06029999998154 g
- Saturated Fat 0.652054999997941 g
- Serving Size 1 1 Serving (220g)
- Sodium 380.155095485979 mg
- Sugar 8.9329832797676 g
- Trans Fat 0.172334999997577 g
- Calories 113 calories
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. Serve.
