Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons berbere spice mix
- 1 can (14.5 ounces) diced tomatoes, with juices
- 4 cups vegetable stock
- 1 medium carrot, chopped
- 1 medium bell pepper, chopped
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 cups chopped kale or spinach
- Juice of 1 lemon
Instructions
- Warm the olive oil in a large saucepan over medium heat.
- Add the chopped onion and sauté until it softens and turns golden, approximately 5 minutes.
- Incorporate the minced garlic and grated ginger, stirring for another minute until fragrant.
- Sprinkle in the berbere spice mix and let it cook for an additional minute.
- Introduce the diced tomatoes, vegetable stock, lentils, chopped carrot, bell pepper, salt, and black pepper to the pot.
- Bring everything to a vigorous boil.
- Lower the heat, cover, and let it simmer gently for 25-30 minutes, stirring occasionally.
- If the stew is too thick, add extra broth or water as needed.
- When the lentils are tender, fold in the chopped kale or spinach and cook for another 5 minutes.
- Remove from heat and mix in the fresh lemon juice, adjusting seasoning if necessary.
- Serve warm, with extra lemon wedges on the side.
Notes
- For a creamier texture, consider adding a splash of coconut milk just before serving.
- Feel free to swap the lentils for chickpeas or black beans for different flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Ethiopian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg