Ethiopian Stew

By devogirl

This is an easy slow-cooked or one pot dish, it is slightly spicy, sweet, and rich in flavors. This recipe uses berbere spice, which is a key ingredient in many Ethiopian dishes. It's a combination of more than ten individual spices, it can be difficult to locate, but yu can make your own (page 146). I also have purchased berbere through Amazon.

Ingredients

• 1.5 cups dried lentils
• 4 garlic cloves, minced
• 3 tablespoons tomato paste
• 1.5 tablespoons Berbere Spice (page 146)
• 5 cups low-sodium vegetable stock
• 1 red onion, diced medium
• 2 cups diced butternut squash
• 0.5 teaspoon sea salt
• 0.5 tablespoon agave nectar
• 2 tablespoons pureed ginger
• 2 cups chopped frozen spinach

Preparation

Step 1

Yields: 4 servings
Prep Time: 15 minutes Cook Time: 45-60 minutes

1. Put all the ingredients in a pot and simmer until the lentils are tender, 45-60 minutes. Do not overcook because the lentils will turn to mush.

2. Add water if necessary to thin the stew. I sometimes like to add extra tomato paste for a richer flavor.