Ethiopian Lentil Stew
Ingredients
-
1-2
tablespoons
spiced butter (or coconut oil)
-
¼
cup
cooking oil
-
1
large
onion, diced
-
1½
tablespoons
berbere spice
-
2
teaspoons
garlic, minced
-
½
tablespoon
fresh ginger, minced
-
1
teaspoon
coriander or cumin
-
1-2
teaspoons
smoked paprika
-
1
cup
lentils, soaked for 2 hours
-
1
tablespoon
tomato paste
-
2
cups
broth (beef, vegetable, chicken, or water)
-
2
tablespoons
parsley, chopped (or cilantro)
-
to taste
salt and pepper
Instructions
- 1. Wash the lentils and soak them while preparing the seasonings.
- 2. Heat a large saucepan with oil and spiced butter, then add onions, berbere spice, garlic, ginger, cumin, and smoked paprika, stirring until the onions are translucent.
- 3. Add the soaked lentils and tomato paste, stirring and sautéing for a few more minutes.
- 4. Pour in the broth or water, season with salt, and bring to a boil.
- 5. Let it simmer until thickened, about 30 minutes, then add parsley and adjust seasoning as needed.
Nutrition Facts (estimated)
Servings
4
Calories
352
Total fat
18g
Total carbohydrates
34g
Total protein
13g
Sodium
217mg
Cholesterol
0mg
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