Description
A delightful, hearty stew that combines robust spices with wholesome lentils, perfect for a cozy meal.
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons berbere spice blend
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 medium carrot, diced
- 1 medium bell pepper, diced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 cups chopped kale or spinach
- Juice of 1 lemon
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes.
- Add the berbere spice blend, coating thoroughly and cooking for an additional minute.
- Pour in the diced tomatoes, vegetable broth, lentils, carrot, bell pepper, salt, and black pepper. Bring to a boil.
- Reduce heat to low, cover, and let it simmer for 25-30 minutes until lentils are tender.
- Stir in the chopped kale or spinach and allow to wilt for about 5 minutes.
- Remove from heat, stir in lemon juice, and adjust seasoning if desired.
- Serve hot, possibly garnished with additional lemon wedges.
Notes
This stew is delicious on its own, but can be served with bread or over rice/quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Ethiopian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg