Spicy Lentil Stew
A big-flavored lentil stew packed with carrots, peas, potatoes and tomatoes and spiced up with African Berbere seasoning.
1 cup red lentils
2 tablespoons olive oil
3 to 4 tablespoons Frontier Berbere Seasoning
3/4 to 1 pound Frontier Mixed Vegetables
2 cups + 1 cup water
1 cup tomatoes, diced
Cilantro, for garnish
1. In a medium pot over medium-high heat, bring 2 cups water to a boil. Add lentils and reduce heat to low. Cook, stirring occasionally, for 10 to 15 minutes, until lentils are soft on the inside but not mushy. Drain and rinse lentils with cold water. Set aside.
2. In a saucepan over medium heat with oven vent open, combine olive oil and Berbere seasoning. Heat until Berbere seasoning is fragrant. Add vegetables and sauté until vegetables are almost cooked through.
3. Add lentils, remaining 1 cup water and tomatoes. Simmer for 10 minutes.
4. Garnish with cilantro and serve hot.
If stove does not have a vent, sauté vegetables before adding seasoning.
Serve with bread.
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.