Spicy Ethiopian Stew
 
 
Spicy Ethiopian Stew. Vegetarian.
Author:
Recipe type: Entree
Ingredients
  • 1.5 C dried lentils
  • 3 C spinach leaves
  • . 75lb red potatoes
  • 1-14 oz can diced tomatoes
  • .5 red onion, diced
  • 1 T berbere spice blend (I purchased mine from Penzey’s)
  • 1 T cayenne pepper
  • 3 cloves of minced garlic
  • 2 tsp grated ginger
  • Salt and pepper to taste
  • Turmeric to taste
  • 4 C vegetable broth
  • 3 T Extra Virgin Olive Oil
  • Basmati rice
Instructions
  1. Before turning on your stove: dice your onion, rinse and slice your red potatoes into bite-sized pieces, measure your spices, mince your garlic, grate your ginger, slice your spinach and set them all aside. Open the can of diced tomatoes.
  2. Add your oil to your pan and let it heat for a minute or two on medium heat. Add your onion and sauté until soft, about five minutes.
  3. Add the spices (berbere, cayenne pepper, garlic, ginger, salt, pepper) and let sauté for two minutes more.
  4. Add 4 C of vegetable broth, .75 lbs of diced red potatoes, 14 oz can of diced tomatoes, 1.5 C of lentils and bring to a simmer. Put the lid on your pan and let all of those flavors mingle for about 30 minutes.
  5. While stew is simmering, prep the rice. Add olive olive to sauce pan and then add 90-second basmati rice. Add turmeric to taste and color.
  6. After the 30 minutes of simmering are up, you have one thing left to do: add the spinach to the dish and put the lid back on the pan for two minutes. When the two minutes are up, stir the spinach into the dish.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/step-step-recipe-spicy-ethiopian-stew/