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Ethiopian Lentil Stew
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5 from 2 votes

Ethiopian Lentil and Vegetable Stew

This vegan Ethiopian Stew with lentils and vegetables is spiced with berbere, a traditional spice mix of cardamom, coriander and black peppercorns, and it is full of delicious, fresh vegetables, including red peppers, sweet potatoes, carrots and mushrooms. A soy-free and gluten-free recipe.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Stew
Cuisine: Ethiopian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 servings
Calories: 74kcal

Ingredients

  • 5-6 cups vegetable stock
  • 1 tablespoon lemon juice
  • 2 heaping tablespoons berbere spice blend
  • 1 teaspoon wholegrain or Dijon mustard
  • 1 teaspoon paprika
  • 1 cup pink lentils
  • 1 large red onion or two medium, thinly sliced
  • 6 cloves of garlic, minced
  • 1 large tomato, diced
  • 1 large red bell pepper, can use green or yellow, finely diced
  • 2 medium carrots, finely diced
  • 2 cups button or crimini mushrooms, sliced
  • 1 large sweet potato, finely diced
  • 1 tablespoon finely chopped rosemary (if using dry, reduce to 1 ½ tsp)
  • 1 teaspoon finely chopped thyme
  • Ground black pepper and salt to taste
  • 2 teaspoon olive oil
  • Fresh cilantro for garnish

Instructions

  • In a bowl mix 2 tablespoon of the vegetable stock, berbere spice, lemon juice, paprika , mustard and salt. Set aside.
  • Heat olive oil in a saucepan. Add the onions, herbs and garlic along with some salt and pepper. Saute, stirring frequently, over medium heat until the onions are translucent and just beginning to turn color.
  • Add the lentils and stir well. Add the tomatoes, mushrooms, sweet potatoes, carrots, and bell peppers along with the berbere spice mixture dissolved in the vegetable stock. Stir well to mix, add 5 cups of vegetable stock, and bring to a boil.
  • Cover with a lid and let the sauce simmer on medium-low heat about 30 minutes or until the lentils are cooked and soft. If the mixture gets too dry, add more water or stock.
  • Add salt and more ground black pepper if needed. Turn off the heat and garnish, if desired, with fresh coriander leaves.
  • Serve hot with rice or bread.

Nutrition

Calories: 74kcal | Protein: 2.4g | Fat: 1.7g | Fiber: 3.9g