Look for Ethiopian Berbere spice—a mixture of dried chiles, cloves, ginger, coriander, and allspice—at gourmet markets and specialty stores, or order it from americanspice.com. This stew recipe is not one to be missed.
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
How to Make It
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.
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.
Great weeknight dinner. My husband and I love Ethiopian food - especially lentils. I'm a vegetarian, so this is perfect (and inexpensive!). For my husband, I added a chicken breast grilled with Berbere seasoning and a little olive oil rub.
Delicious and easy to prepare. I omitted the cilantro (don't like it) and served over brown rice. It's also nice with a dollop of fat-free Greek yogurt. The left-overs are great, too, for reheating at work for lunch.
Fantastic Ethiopian flavour. I added 2 cups of diced peppers to try and get some veg in here. It is super filling and I ended up making it into 5 portions instead of 4, and would probably do 6 next time. Super good when reheated as leftovers! Definitely will do this again.
LOVE it! My friend, Marianne, served it at a birthday party and we all raved. She was kind enough to share the recipe. So this is the first time I made it. I doubled the recipe and plan to freeze individual portions for lunches. True to the name, it was spicy. If you're not crazy about heat, you may want to back off on the Berere spice a bit. You could always add more at the end.