Ethiopian Stew
Lentils, shelled edamame and tomatoes simmered on the stove and spiced with cumin and cinnamon. It comes to the table with flat bread.
45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 25 min · 45 min total
- medium
- 1
Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain well, and set aside.
- 2
Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well.
- 3
Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often. Serve with flat bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
