Harari & Ethiopian Muslim
Spicy Ethiopian Red Lentil Stew
Gently simmered lentils and basmati rice, warmed with ginger and berbere. Finish with cilantro.
1 hr 25 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 25 min · Cook 60 min · 85 min total
- medium
- 1
Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
- 2
Rinse lentils in cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro. Serve over rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
