Ethiopian Spicy Red Lentil Stew

Spicy Ethiopian Lentil Stew
Spicy Ethiopian Red Lentil Stew

This recipe comes from my friend Afi. She served this to us one evening and I said I want this for Food For The Soul!
 
Ethiopian meals are eaten with the hands using Injera, a soft, moist flat bread to pick up mouth-fulls of spicy lentils, vegetables and stews. You can purchase Injera, the Ethiopian bread pre-made at markets. Look for whole grain and vegan varieties. Injera must be used right away or it becomes dry and hard to roll.
 
 Ingredients:
  • 3 tablespoons olive oil
  • 2 cups chopped red onion
  • 3 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 4 tablespoons Berberé spice (See Below)
  • 4-6 tablespoons honey 
  • 3 cups organic vegetable broth 
  • 1 cup dried small red lentils
  • 1/4 teaspoon sea salt
Preparation
 
1. Heat olive oil in pan over medium heat. Add onion into pan; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 5 minutes, stirring frequently. Stir tomato paste and Berberé spice; cook 1 minute. Add 1 cup of the broth stirring to combine. Add mixture into medium size pot with remaining 2 cups of broth, stir until blended. Increase heat to medium-high; bring to a simmer.
  
2. Rinse lentils cold water; drain. Add lentils, honey and sea salt to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Serve over Basmati rice or with injera (recommended).
 
Berberé spice mixture
  • 1-2 tsp. ground cumin
  • ½ Tbs. fennel seeds
  • 1 tsp. ground red cayenne pepper (more or less depending on your desired heat level.)
  • 1 Tbs. allspice
  • 1tsp.  garlic
  • 4 Tbs. hungarian paprika
  •  1 tsp. ginger spice
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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Supporting you by bringing you flavorful and satisfying vegan and raw vegan recipes, inspiration and online training and one-on-one coaching to help LOVE YOUR VEGAN LIFE! I am an educator and revolutionary who has teamed up with my physician/dietitian husband, Nana Kwaku Opare, MD, MPH, CA, to address the growing health problems in the Afrikan/Black community by building a Nation of Black Vegetarians and Vegans.

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