Ethiopian Berbere Lentil Stew with Sweet Potatoes
Equipment
- Large pot
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons berbere seasoning
- 1 cup brown lentils, rinsed
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon salt
- Fresh cilantro, chopped, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
- Stir in the minced garlic and berbere seasoning. Cook for 1 minute until the spices smell fragrant.
- Add the rinsed lentils, sweet potato cubes, diced tomatoes with their juice, vegetable broth, and salt. Stir everything together.
- Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 25 minutes, stirring once or twice.
- Remove the lid and simmer uncovered for 10 more minutes until the lentils are tender and the stew has thickened.
- Ladle into bowls and top each serving with chopped cilantro.
Notes
If the stew thickens too much after sitting, stir in a splash of broth when reheating. Brown lentils hold their shape best here, but green lentils work if that is what you have on hand. Leftovers keep in the fridge for four days and taste even better the next day as the spices settle.
Course: Soup
Cuisine: Ethiopian
Equipment: Large pot
Cuisine: Ethiopian
Equipment: Large pot