Ethiopian Lentil Stew
The key to this recipe is making sure you use berbere spice mix. This can be difficult to track down in the shops so use my recipe to make your own berbere spice mix.
Serves: 4
GF, VG
=R1=
Ethiopian Lentil Stew
This Ethiopian Lentil Stew packs a spicy punch, turning lentils into a meal that ticks all the flavour boxes
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 carrot, finely diced
- 2 cloves garlic, crushed
- 1 knob ginger, minced
- ½ tsp sea salt
- 2 tsp berbere spice mix
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 1 cup cooked black lentils
- 1½ cup water (or more if needed)
Method
- Heat butter and olive oil in saucepan over medium heat.
- Add diced onion, carrot, garlic, ginger and sea salt. Cook for 5 mins stirring occasionally or until onions have begun to caramelise.
- Add berbere spice mix, cumin, paprika and tomato paste and cook for further 3 mins. Stir constantly to prevent spices from burning and sticking to pan. Add lentils and water, stir until all combined, reduce the heat to low and allow to simmer for 20 mins.
- Serve with cooked rice and Coriander Salsa.
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