Ethiopian Berbere Lentil Stew
Zach Johnston
4
2.5 hours
45 minutes
Soups / Stews
This is an awesome and relatively quick (once you've soaked your lentils) dish. I love the way this dish tastes all year but it is amazing on a chilly night. We use our berbere spice to give this dish it's insane depth of flavor.
Ingredients
1-2 TBS Butter
1/4 Cooking Oil
1 Diced Onion
1 1/2 TBS Berbere Spice
1/2 TBS Fresh Minced Garlic
1 Cup Dry Lentils (soak for 2 hours)
1 TBS Tomato Paste
2 Cups Veg or Chicken Broth
2 TBS Parsley or Cilantro
Salt and Pepper (to taste)
Directions
Soak lentils for about 2 hours.
Heat up a large sauce pan and add butter and oil. Add 1 Cup chopped onion and cook until translucent (about 4 minutes)
Add Berbere spice, minced garlic, minced ginger. Saute for about 5 minutes.
Add 1 TBS tomato paste, 2 cup veg broth and lentils to the bowl, turn up the heat to bring the mixture to a boil.
After the stew is boiling, turn the heat down to a simmer, cover and simmer for 30-45 minutes depending on the consistency that you like.
Add in parsley or cilantro and serve warm with Naan bread.
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