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
- Heat the olive oil in a large pot over medium heat.
- Add the onions, garlic, and ginger, and sauté until the onions are translucent.
- Stir in the berbere spice blend, cumin, and turmeric, cooking for another minute until fragrant.
- Add the tomato paste and mix well.
- Pour in the vegetable broth and bring to a boil.
- 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.
- Season with salt to taste.
- 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
Nutritionfacts | Calories: 300, Fat: 5g, Carbohydrates: 50g, Protein: 12g |
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Preparation Time | 40 minutes |
Allergy Information | Possible allergens include garlic and onions |