Ethiopian Berbere Lentil Stew with Beets and Carrots
Equipment
- Large Pot
- Cutting Board
- Knife
- Wooden Spoon
Ingredients
- 1 cup dried brown lentils, rinsed
- 2 medium beets, peeled and cut into 1-inch cubes
- 3 medium carrots, peeled and sliced into rounds
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons berbere spice blend
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Fresh cilantro, chopped, for serving
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
- Stir in the minced garlic and berbere spice. Cook for 1 minute until the spices smell fragrant.
- Add the tomato paste and stir to coat the onion mixture. Cook for another minute.
- Add the cubed beets, sliced carrots, and rinsed lentils to the pot. Pour in the vegetable broth and add the salt.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 to 35 minutes, stirring occasionally, until the lentils and beets are tender.
- Taste and adjust salt if needed. Serve the stew in bowls with chopped cilantro and lemon wedges on the side.
Notes
The beets release a little natural sweetness as they cook, which balances the heat of the berbere. If you want a thicker stew, uncover the pot for the last 10 minutes of simmering. Leftovers taste even better the next day after the flavors have settled.
Course: Soup
Cuisine: Ethiopian
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon
Cuisine: Ethiopian
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon