Description
This traditional Ethiopian lentil dish is a great warming dish for a crisp Autumn day. Serve with rice, mixed greens or naan bread.
Scale
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
Instructions
- Saute the onion in a few tablespoons of water until soft and slightly caramelized.
- Add the garlic, ginger and bell pepper and saute.
- Add the tomatoes, lentils, broth or water, Berbere spice, brown sugar, apple cider vinegar and salt and bring to a boil.
- Reduce heat and simmer for 30-40 minutes or until the stew is thick and the lentils are cooked.
- Serve with rice, mixed greens or naan bread.
- Category: Main Course
- Method: Cooking
- Cuisine: Ethiopian
Nutrition
- Calories: 378