Vegan Ethiopian Lentil Stew

This traditional Ethiopian lentil stew is a great warming dish for a crisp Autumn day. Serve with rice, mixed greens or naan bread.

In college I had a lovely Ethiopian friend who introduced me to this delicious vegan dish. This traditional Ethiopian lentil dish is extremely comforting and warming, especially on those cool Fall days.

I used this recipe for Berbere spice, but you may be able to find it in your local grocery store.

It is best served with rice, mixed greens or naan bread. Feel free to garnish with parsley, cilantro or some fresh bell pepper.

Ethiopian Lentil Stew

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• Author: Kieryn
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 5 generous serving 1x

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Description

This traditional Ethiopian lentil dish is a great warming dish for a crisp Autumn day. Serve with rice, mixed greens or naan bread.

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Ingredients

• 1 Large red onion, diced
• 4 Cloves of garlic, minced
• 2 tsp Fresh ginger, minced
• 2 Large red bell peppers, diced
• 1 Can of diced tomatoes
• 2 Cups of red lentils, rinsed
• 4–5 Cups of water or vegetable broth
• 2–3 Tbsp Berbere spice
• 1/4 Cup brown sugar
• 2 Tbsp Apple cider vinegar
• Salt to taste

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Instructions

1. Saute the onion in a few tablespoons of water until soft and slightly caramelized.
2. Add the garlic, ginger and bell pepper and saute.
3. Add the tomatoes, lentils, broth or water, Berbere spice, brown sugar, apple cider vinegar and salt and bring to a boil.
4. Reduce heat and simmer for 30-40 minutes or until the stew is thick and the lentils are cooked.
5. Serve with rice, mixed greens or naan bread.

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• Category: Main Course
• Method: Cooking
• Cuisine: Ethiopian

Nutrition

• Calories: 378

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