Description
This flavorful Ethiopian Berbere Lentil Stew is a delicious, hearty dish packed with spices and nutrition.
Ingredients
Scale
- 1 cup lentils
- 2 tablespoons berbere spice
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions and garlic, sautéing until translucent.
- Add the diced carrots and bell pepper, cooking for an additional 5 minutes.
- Stir in the berbere spice and cook for 1 minute to release the flavors.
- Add the lentils, diced tomatoes, vegetable broth, salt, and black pepper.
- Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until lentils are tender.
- Adjust seasoning as needed and serve hot.
Notes
- Serve with injera or crusty bread.
- This stew can be stored in the refrigerator for up to 5 days.
- Feel free to add more vegetables depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg