Spicy Ethiopian Red Lentil Stew
Vegetarian, Vegetarian/lentils/dal
Serving size: 4 servings (serving size: 1 cup lentils and 1 cup rice)
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