Spicy Ethiopian Red Lentil Stew

Name: Spicy Ethiopian Red Lentil Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps Berbere spice; 2 teaspoons canola oil; 946 milliliters hot cooked basmati rice; 59 milliliters finely chopped fresh cilantro; 1 Tbsp minced peeled fresh ginger; 3 garlic cloves, minced; 237 milliliters dried small red lentils; 473 milliliters chopped red onion; 0 teaspoons salt; 3 Tbsps tomato paste; 710 milliliters organic vegetable broth

Spicy Ethiopian Red Lentil Stew might be just the main course you are searching for. Watching your figure? This gluten free and vegan recipe has 416 calories, 17g of protein, and 3g of fat per serving. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have garlic cloves, tomato paste, basmati rice, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Heat oil in a large Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion to pan; cook 15 minutes or until tender, stirring occasionally.

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Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Berbere