Ethiopian lentil stew simmers red lentils in berbere-spiced tomato sauce. Cook lentils with aromatics and spices for vegan protein-packed dinners.
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Ethiopian Lentil Stew (Misir Wot)
Description
Ethiopian lentil stew simmers red lentils in berbere-spiced tomato sauce. Cook lentils with aromatics and spices for vegan protein-packed dinners.
Ingredients
Instructions
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SAUTÉ AROMATICS
Heat oil in the pot. Cook the onion for 5 minutes until soft. Add garlic, ginger and berbere. Cook for 1 minute until fragrant.
Tip: Open windows - berbere can be pungent!
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ADD LENTILS
Stir in the lentils to coat with spices. Add tomatoes and broth. Bring to a boil.
Tip: Sort lentils to remove any debris.
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SIMMER STEW
Reduce heat to low. Simmer uncovered 30 minutes, stirring occasionally, until thickened.
Tip: Mash some lentils for creamier texture.
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SERVE AND STORE
Divide the stew with injera or rice into containers.
Fridge: 6 days. Freezer: 3 months.
Reheat with a splash of water or broth.Tip: Garnish with chopped cilantro.
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 7g11%
- Cholesterol 0mg
- Sodium 400mg17%
- Total Carbohydrate 42g15%
- Dietary Fiber 15g60%
- Sugars 6g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
Heavy pot, wooden spoon
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