Spicy Ethiopian Red Lentil Stew

By 1For_Him

Look for Ethiopian Berbere spice—a mixture of dried chiles, cloves, ginger, coriander, and allspice—at gourmet markets and specialty stores, or order it from americanspice.com.

Ingredients

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

Preparation

Step 1

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.
Nutritional Information

Calories: 454
Fat: 3.9g (sat 0.3g,mono 1g,poly 1g)
Protein: 19g
Carbohydrate: 85.5g
Fiber: 9.5g
Cholesterol: 0.0mg
Iron: 5.1mg
Sodium: 867mg
Calcium: 43mg