Spicy Ethiopian Red Lentil Stew

Ingredients:

  • 2 teaspoons canola oil
  • 2 cups chopped red onion
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1 1/2 tablespoons Addis spice
  • 3 cups vegetable broth
  • 1 cup dried small red lentils
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped fresh cilantro
  • 4 cups hot cooked basmati rice

Directions:

  1. Heat oil in a large saute pan .
  2. Add onion to pan; cook 15 minutes or until tender, stirring occasionally.
  3. Add ginger and garlic; cook 5 minutes, stirring frequently.
  4. Stir in tomato paste and Addis spice; cook 1 minute, stirring to combine.
  5. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
  6. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally.
  7. Stir in salt. Sprinkle with cilantro; serve over rice.

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