Ethiopian Lentil Stew
Created by ForeverMama on July 10, 2017
- Servings: 3-4
- Prep Time: 15m
- Cook Time: 35m
- Recipe #26468
Ingredients
- 1 cup lentils, dry (soaked for 2 hours)
- 1 to 2 tablespoons butter (spiced butter /Coconut oil)
- 1/4 cup oil (cooking oil)
- 1 yellow onion, diced (large onion)
- 1 1/2 tablespoons berbere spice
- 2 teaspoons minced garlic
- 1 to 2 teaspoons paprika (smoked)
- 1 teaspoon coriander (or cumin)
- 1/2 tablespoon minced ginger root (fresh)
- 1 tablespoons tomato paste
- 2 cups vegetable broth (or more broth vegetable /chicken or water)
- 2 green onions, chopped
- 2 tablespoons parsley, chopped (or more chopped parsley/cilantro)
- Salt and pepper, to taste
How to Make
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Step 1: Heat up large sauce-pan with oil, spiced butter, then add onions, garlic, ginger coriander spice, all spice and smoked paprika, stir occasionally for about 2-3 minutes until onions is translucent.
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Step 2: Then add soaked lentils, tomato paste, stir and sauté for about 2-3 more minutes. Add stock / water if necessary to prevent any burns. Salt
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Step 3: Bring to a boil and let it simmer until sauce thickens, it might take about 30 minutes or depending on how you like your lentils. Throw in some parsley, adjust for salt, pepper and stew consistency. Serve warm
Nutritional Facts
- Serving Size: 1 (313.3 g)
- Calories 469.9
- Total Fat - 23.2 g
- Saturated Fat - 5.3 g
- Cholesterol - 10.2 mg
- Sodium - 671.7 mg
- Total Carbohydrate - 49.9 g
- Dietary Fiber - 21.7 g
- Sugars - 5.5 g
- Protein - 17.8 g
- Calcium - 84.8 mg
- Iron - 6.2 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.6 mg