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Spicy Ethiopian Red Lentil Stew

Vegetarian, Vegetarian/lentils/dal
Serving size: 4 servings (serving size: 1 cup lentils and 1 cup rice)
Prep time:
Cook time:

Ingredients

  • 2 teaspoons canola oil
  • 2 cups chopped red onion
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 ½ tablespoons Berbere spice
  • 3 cups organic vegetable broth
  • 1 cup dried small red lentils
  • ¼ teaspoon salt
  • ¼ cup finely chopped fresh cilantro
  • 4 cups hot cooked basmati rice

Directions

  • 1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
  • 2. Rinse lentils until cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro; serve over rice.

Nutrition

Amount per serving
Calories: 454
Total Fat: 3.9g
Saturated Fat: 0.3g
Cholesterol: 0mg
Sodium: 867mg
Total Carbohydrate: 85.5g
Dietary Fiber: 9.5g
Protein: 19g

Photos

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