Spicy Ethiopian Red Lentil Stew

Spicy Ethiopian Red Lentil Stew
Photo by Lauren Rubinstein

Ingredients

  • 1 ½ tablespoons Berbere spice
  • 1 ½ tablespoons Berbere spice
  • 1 tablespoon minced peeled fresh ginger
  • 1 cup dried small red lentils
  • 3 tablespoons tomato paste
  • ¼ teaspoon salt
  • 4 cups hot cooked basmati rice
  • + 37 more ingredients
    • 1 tablespoon minced peeled fresh ginger
    • 3 cups organic vegetable broth
    • ¼ cup finely chopped fresh cilantro
    • 2 teaspoons canola oil
    • 3 garlic cloves, minced
    • 1 tablespoon minced peeled fresh ginger
    • 2 cups chopped red onion
    • 3 tablespoons tomato paste
    • 3 garlic cloves, minced
    • 2 cups chopped red onion
    • ¼ cup finely chopped fresh cilantro
    • 2 teaspoons canola oil
    • 1 cup dried small red lentils
    • ¼ teaspoon salt
    • 1 cup dried small red lentils
    • 3 cups organic vegetable broth
    • ¼ teaspoon salt
    • 1 cup dried small red lentils
    • 3 cups organic vegetable broth
    • 3 cups organic vegetable broth
    • 4 cups hot cooked basmati rice
    • ¼ cup finely chopped fresh cilantro
    • 1 ½ tablespoons Berbere spice
    • 2 teaspoons canola oil
    • 3 tablespoons tomato paste
    • ¼ teaspoon salt
    • 4 cups hot cooked basmati rice
    • 3 garlic cloves, minced
    • 1 tablespoon minced peeled fresh ginger
    • 2 cups chopped red onion
    • 3 tablespoons tomato paste
    • 3 garlic cloves, minced
    • 2 cups chopped red onion
    • ¼ cup finely chopped fresh cilantro
    • 2 teaspoons canola oil
    • 4 cups hot cooked basmati rice
    • 1 ½ tablespoons Berbere spice

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 ...

View full recipe at My Recipes

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