Ethiopian Berbere Lentil and Golden Beet Stew
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 cup brown lentils, rinsed
- 2 medium golden beets, peeled and cubed
- 1 large onion, diced
- 2 carrots, sliced
- 3 garlic cloves, minced
- 2 tablespoons berbere spice blend
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
- Stir in the garlic and berbere spice and cook for 1 minute until fragrant.
- Add the cubed golden beets, rinsed lentils, tomato paste, and vegetable broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35 minutes, stirring once or twice, until the lentils and beets are tender.
- Taste and add salt as needed. Ladle into bowls and top with chopped parsley. Serve with lemon wedges on the side.
Notes
Berbere spice blends vary in heat, so start with the full amount and add more at the end if you want extra warmth. Golden beets hold their bright color during cooking, so avoid stirring too vigorously once they begin to soften. Leftovers thicken as they sit, so add a splash of broth when reheating to loosen the texture.
Course: Soup
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife