Ethiopian Lentil and Sweet Potato Stew

Rustic bowl of Ethiopian Lentil and Sweet Potato Stew on a dark wooden table, garnished with cilantro, beside fresh injera bread, in warm light.
Ethiopian Lentil and Sweet Potato Stew

Introduction

Today's signature dish is a vibrant and wholesome Ethiopian-inspired Lentil and Sweet Potato Stew. This recipe brings together the warm spices and rich flavors of Ethiopian cuisine, tailored to delight vegan palates and perfect for those seeking a comforting and nutritious meal.

Ingredients

  • 1 cup red lentils
  • 2 large sweet potatoes, peeled and cubed
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 tbsp berbere spice blend
  • 1 tsp cumin
  • 1 tsp turmeric
  • 4 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • Salt to taste
  • Fresh cilantro, for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onions, garlic, and ginger, and sauté until the onions are translucent.
  3. Stir in the berbere spice blend, cumin, and turmeric, cooking for another minute until fragrant.
  4. Add the tomato paste and mix well.
  5. Pour in the vegetable broth and bring to a boil.
  6. Add the red lentils and sweet potatoes. Reduce the heat to low, cover, and simmer for about 20 minutes or until the lentils and sweet potatoes are tender.
  7. Season with salt to taste.
  8. Serve hot, garnished with fresh cilantro.

Enjoy this heartwarming stew with a side of fresh injera or steamed rice. It's a nourishing meal that's sure to bring a touch of Ethiopian warmth to your table, perfect for sharing with friends and family.

Nia

Additional Information
NutritionfactsCalories: 300, Fat: 5g, Carbohydrates: 50g, Protein: 12g 
Preparation Time40 minutes 
Allergy InformationPossible allergens include garlic and onions