Ethiopian Berbere Vegetable Lentil Stew with Tomatoes and Carrots
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons berbere spice blend
- 2 carrots, diced
- 4 tomatoes, chopped
- 1 cup dried green lentils, rinsed
- 4 cups vegetable broth
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
- Stir in the garlic and berbere spice blend. Cook for 1 minute until the spices become fragrant.
- Add the carrots and tomatoes. Cook for 3 minutes, stirring to coat the vegetables with the spice mixture.
- Pour in the lentils and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
- Season with salt and black pepper. Stir in the chopped parsley just before serving.
Notes
If the stew thickens too much during simmering, add a splash of broth to loosen it. Leftovers reheat well on the stove with a little extra liquid to restore the texture. For less heat, start with one tablespoon of berbere and add more at the end after tasting.
Course: Soup
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife, Wooden spoon
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife, Wooden spoon