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tonyglib

Spicy Ethiopian Red Lentil Stew

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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

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Rate this recipe 4.5/5 (4 Votes)

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 1/2 tablespoons Berbere spice
  • 3 cups organic vegetable broth
  • 1 cup dried small red lentils
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped fresh cilantro
  • 4 cups hot cooked basmati rice

Details

Servings 4

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.

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