Spicy Lentil Stew
1 cup red lentils
2 tablespoons olive oil
3 to 4 tablespoons Berbere seasoning
3/4 to 1 pound ground beef or mixed diced vegetables
such as carrots, peas and potatoes
1 to 1/2 cup water
1 cup diced tomatoes
Bring 2 cups water to a boil. Add lentils and reduce heat to low. Cook 10 to 15 minutes, stirring occasionally. Lentils should be soft on the the inside but not mushy. Drain and rinse with cold water to stop cooking process. Set aside.
In a saucepan, brown Berbere spice mix with 2 tablespoons olive oil. Add in meat and vegetables and sauté until almost done.
Add cooked lentils, water and tomatoes. Simmer for 10 minutes.
Caution: Area must be well vented while browning seasoning. If you prefer, sauté meat and vegetables, then add seasoning.
Serve with various breads.
An organic blend of warm, lively spices is a key ingredient in many Ethiopian dishes, especially lentil stews. It's also popular as a rub on chicken and lamb.
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As prepared, each serving contains 300 calories, 13g total fat, 50mg cholesterol, 410mg sodium, 22g total carbohydrate and 25g protein.