Vegan Recipes




2 tbsp. olive oil
1 medium onion, diced
3 garlic cloves, minced
1 ½ tsp. freshly grated ginger
1-2 tbsp. berbere spice blend, to taste, I went with 2 tablespoons but I like lots of spice
½-1 tsp. cayenne pepper, or to taste, optional
4 cups vegetable broth
1 ½ cups dried split red lentils
1 (14 oz. or 400 gram) can diced tomatoes
3 medium red potatoes, about ¾ lb. total, diced
3 cups fresh spinach leaves, sliced and lightly packed

salt and pepper to taste

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.
Nutrition Facts
Spicy Ethiopian Lentil Stew
Amount Per Serving
Calories 300Calories from Fat 59
% Daily Value*
Fat 6.5g10%
Saturated Fat 1.1g6%
Sodium 531mg22%
Potassium 1107mg32%
Carbohydrates 43.8g15%
Fiber 17.1g68%
Sugar 4.3g5%
Protein 18g36%
Calcium 50mg5%
Iron 5mg28%

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button