Ethiopian Red Lentil Stew

By tammy1365

Ingredients

• weeknight.
• Course Entree
• Cuisine American, Ethiopian
• Prep Time 5 minutes
• Cook Time 35 minutes
• Total Time 40 minutes
• Servings 6
• Calories 300 kcal
• Author Alissa
• Ingredients
• 2 tbsp. olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 1/2 tsp. freshly grated ginger
• 1-2 tbsp. berbere spice blend, to taste, I went with 2 tablespoons but I like lots of spice
• 1/2-1 tsp. cayenne pepper, or to taste, optional
• 4 cups vegetable broth
• 1 1/2 cups dried red lentils
• 1-14 oz. can diced tomatoes
• 3 medium red potatoes, about 3/4 lb. total, diced
• 3 cups fresh spinach leaves, sliced and lightly packed
• salt and pepper to taste

Details

Adapted from connoisseurusveg.com

Preparation

Step 1

Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more.
Add broth, lentils, tomatoes and potatoes. Stir a few times, raise heat and bring to a simmer. Lower heat and allow to cook until lentils are very soft and potatoes are tender, about 30 minutes. Stir in spinach and continue to cook just until wilted, about 2 minutes.
Remove from heat and season with salt and pepper to taste. You can also add a bit more berbere and cayenne, if desired.