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ETHIOPIAN SPICY RED LENTIL STEW Recipe

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This recipe for ETHIOPIAN SPICY RED LENTIL STEW is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons olive oil
3 garlic cloves, minced
2 cups chopped red onion
3 tablespoons tomato paste
4 tablespoons Berberé spice (See Below)
4-6 tablespoons honey
3 cups organic vegetable broth
1 cup dried small red lentils
1/4 teaspoon sea salt
.
.
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BERBERé SPICE MIXTURE
1-2 tsp. ground cumin
˝ Tbs. fennel seeds
1 Tbs. allspice
1tsp. garlic
4 Tbs. hungarian paprika
1 tsp. ginger spice
Directions:
Directions:
1 tsp. ground red cayenne pepper (more or less per your desired heat level.)

PREPARATION

1. Heat olive oil in pan over medium heat. Add onion into pan; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 5 minutes, stirring frequently. Stir tomato paste and Berberé spice; cook 1 minute. Add 1 cup of the broth stirring to combine. Add mixture into medium size pot with remaining 2 cups of broth, stir until blended. Increase heat to medium-high; bring to a simmer.

2. Rinse lentils cold water; drain. Add lentils, honey and sea salt to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Serve over Basmati rice or with injera (recommended).
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
You have made known to me the ways of life;
You will make me full of joy in Your presence.
~ Acts 2:28

 

 

 

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