Ethiopian Lentil Stew – Holy Cow Vegan
This completely easy however appetizing Ethiopian Lentil Stew makes use of purple lentils, berbere spice mix and niter kibbeh to create vibrant taste that can linger in your tastebuds for a protracted, very long time!
Ethiopian lentil stews are loaded with taste and texture and one in all my favorites is Misir Wot, which makes use of two spice blends–mekelesha and berbere–to create superb taste. However as a result of we have been cooking up dishes with the spice and oil blends we simply made, berbere and vegan niter kibbeh, I wish to share with you one other straightforward Ethiopian purple lentil stew that makes use of simply these two blends, particularly, and is simply as scrumptious.
It is a tremendous easy stew to make and though it makes use of the identical spices because the shiro wot you’ll be amazed by how completely different they style. They even complement one another properly on the identical plate.
Desk of Contents
Why you’ll love this recipe
- Easy and one-pot. That is strictly a no-fuss recipe, and it wants only a few components. It is good for weeknights.
- Wholesome. Loaded with purple lentils and good-for-you spices, this spicy Ethiopian lentil stew is as nourishing as it’s scrumptious.
- Nut-free, gluten-free, soy-free and vegan. The stew is suited to all diets. It is also fairly kid-friendly.
Substances
- Pink lentils (pink lentils). Soaked for an hour earlier than cooking for greatest outcomes. These are the coral-hued lentils that go by “masoor dal” in India.
- Vegan niter kibbeh. This spiced oil mix with notes of cinnamon, cardamom, nutmeg and allspice, is a vegan model of the spiced butter or ghee utilized in Ethiopian recipes, It provides a lot taste to the lentils and it is also fairly easy to make.
- Pink onions. You should utilize yellow onions or white onions however purple onions, which have a spicier taste, are nice right here.
- Ginger garlic paste. If you do not have ginger garlic paste prepared crush six cloves garlic with a one-inch knob of ginger right into a paste.
- Tomatoes
- Spices: Ethiopian berbere spice mix, floor coriander and floor cumin.
Serving strategies
- Serve the purple lentil stew with Ethiopian injera bread or any flatbread.
- Serve it over rice for a implausible Ethiopian meal.
- Eat it by itself!
Recipe FAQs
You do not have to, however it’ll cut back the time wanted to cook dinner the lentils fairly a bit. If you do not have time to soak the lentils, add about 5-10 minutes extra of cooking time.
Should you use my berbere spice mix recipe, you possible will discover this stew pleasantly spicy however not too spicy (until you completely can not tolerate warmth). Should you like spicy meals, you’ll be able to add some cayenne or paprika together with the opposite spices.
The consistency of most Ethiopian stews may be very thick, so you’ll be able to simply scoop them up with a bit of injera. However in your kitchen comply with only one rule — it’s worthwhile to adore it! So when you just like the lentil stew soupier add extra water.
To make the recipe in an On the spot Pot use the saute operate for steps 1-4. After including within the lentils in step 5 add three cups water or vegetable inventory, click on the lid in place and set the lentils to stress cook dinner for 10 minutes.
Storage directions
- Refrigerate: The stew will be saved within the fridge in an hermetic container for as much as 4 days.
- Freeze: This Ethiopian lentil stew freezes very effectively. Place it in a freezer-safe container and freeze for as much as 4 months.
- Reheat: If in case you have the time, thaw the stew within the fridge or for just a few hours, then warmth on the range prime or within the microwave. Add a bit of water if the stew is just too thick.
Extra vegan stew and soup recipes
Should you love this Ethiopian lentil stew, take a look at extra vegan soup and stew recipes on Holy Cow Vegan!
Ethiopian Lentil Stew
This completely easy however appetizing Ethiopian Lentil Stew makes use of purple lentils, berbere spice mix and niter kibbeh to create vibrant taste that can linger in your tastebuds for a protracted, very long time!
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Servings: 8 servings
Energy: 127kcal
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Directions
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Add diced onions to a dry saucepan set over medium warmth. Add a teaspoon of salt and saute till onions turn into smooth and begin to brown.
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Stir in a tablespoon of the vegan niter kibbeh and ginger garlic paste. Saute for a few minutes.
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Add the tomatoes to the saucepan and blend them in. Prepare dinner for a couple of minutes till the tomatoes flip very smooth and pulpy.
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Stir within the berbere, floor coriander and floor cumin. Combine and let the spices cook dinner with the tomatoes and onions for a few minutes.
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Stir within the lentils and add two cups of water. Combine, convey to a boil, cowl and cook dinner for 20-25 minutes or till the lentils are very smooth and mushy. If wanted add extra water and/or cut back warmth to medium low.
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Towards the top of cooking you’ll be able to stir within the different tablespoon of niter kibbeh, when you like, for much more taste. Additionally add extra salt as wanted. The stew is prepared when it is rather thick and bubbly and also you see just a few droplets of oil on the prime. Flip off warmth and serve sizzling or heat.
Recipe notes
- You do not have to soak the lentils, however soaking will cut back the time wanted to cook dinner the lentils fairly a bit. Drain out the entire soaking water earlier than including the lentils to the pot.
- Should you use my berbere spice mix recipe, you possible will discover this stew pleasantly spicy however not too spicy (until you completely can not tolerate warmth). Should you like spicy meals, you’ll be able to add some cayenne or paprika together with the opposite spices. You may add extra berbere as effectively however style the stew earlier than you do.
- The consistency of most Ethiopian stews may be very thick, so you’ll be able to simply scoop them up with a bit of injera. However in your kitchen comply with only one rule — it’s worthwhile to adore it! So when you just like the lentil stew soupier add extra water.
- You do not want a garnish however if you wish to you’ll be able to chop up some cilantro and add to the stew after turning off warmth.
Storage directions:
- Refrigerate: The stew will be saved within the fridge in an hermetic container for as much as 4 days.
- Freeze: This Ethiopian lentil stew freezes very effectively. Place it in a freezer-safe container and freeze for as much as 4 months.
- Reheat: If in case you have the time, thaw the stew within the fridge or for just a few hours, then warmth on the range prime or within the microwave. Add a bit of water if the stew is just too thick.
Diet
Energy: 127kcal | Carbohydrates: 17g | Protein: 6g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Potassium: 320mg | Fiber: 8g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 3mg
