Spicy Ethiopian Lentil Stew with Potatoes
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons berbere seasoning
- 1 cup red lentils, rinsed
- 2 large potatoes, peeled and diced
- 1 can (15 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon salt
- Chopped fresh cilantro for serving
Instructions
- Heat the vegetable 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 grated ginger. Cook for 1 minute until fragrant.
- Add the berbere seasoning and stir for 30 seconds to toast the spices.
- Add the rinsed red lentils, diced potatoes, crushed tomatoes, vegetable broth, and salt. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally, until the lentils and potatoes are tender.
- Taste and adjust salt if needed. Ladle into bowls and top with chopped fresh cilantro before serving.
Notes
If the stew thickens too much while sitting, stir in a splash of broth when reheating. Leftovers store well in the fridge for up to four days and taste even better the next day as the flavors settle. For milder heat, start with two tablespoons of berbere and add more at the end if desired.
Course: Main Course
Cuisine: Ethiopian
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Ethiopian
Equipment: Large Pot, Knife, Cutting Board