Ethiopian Berbere Red Lentil Stew with Sweet Potatoes
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons berbere spice blend
- 2 medium sweet potatoes, peeled and cubed
- 1 cup red lentils, rinsed
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- 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 and turns translucent.
- Stir in the minced garlic and grated ginger. Cook for one minute until fragrant. Add the berbere spice blend and stir to coat the onions.
- Add the cubed sweet potatoes and rinsed red lentils to the pot. Pour in the diced tomatoes with their juices and the vegetable broth. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally, until the lentils are soft and the sweet potatoes are tender.
- Season with salt and pepper to taste. Remove from heat. Serve the stew topped with chopped cilantro and a squeeze of lemon.
Notes
If the stew thickens too much after sitting, stir in a splash of broth when reheating. Adjust the amount of berbere based on the spice level of your blend, starting with less and adding more at the end if needed. The lemon wedges brighten the earthy spices right before eating.
Course: Soup
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife