Ethiopian Lentil Stew
Course: Main Course
Servings: 4
Calories: 447 kcal
Ingredients
  • 1 cup Lentils soaked in cold water for 2 hours and drained
  • ½ cup Olive Oil
  • 1 medium Onion minced
  • 2 medium Carrots diced (or sweet potato, diced)
  • 2 cups Greens such as Kale, Swiss Chard, etc.
  • 2 Garlic Cloves minced
  • 3 Tomatoes roughly chopped, or one 15-ounce can tomatoes, chopped
  • Juice of 2 lemons
  • 2 teaspoons Berbere* or chili powder
  • 1 tablespoon chopped Parsley
  • ½ teaspoon Salt
*Berbere:
  • 1 tsp whole Fenugreek seeds ground in coffee grinder
  • ½ cup ground dried serrano chilies or other ground dried chilies
  • ½ cup Paprika
  • 2 tablespoons Salt
  • 2 teaspoons ground Ginger
  • 2 teaspoons Onion Powder
  • 1 teaspoon ground Cardamom preferably freshly ground
  • 1 teaspoon ground Nutmeg
  • ½ teaspoon Garlic powder
  • ¼ teaspoon ground Cloves
  • ¼ teaspoon ground Cinnamon
  • ¼ teaspoon ground allspice
Instructions
Berbere
  1. Mix all ingredients together and keep in the refrigerator for up to 3 months.

Stew
  1. Steam the large beets until tender-firm when pierced with a knife, about 35 minutes. Steam the little beets until tender-firm, about 20 minutes. Chill both.
  2. Cut onions into a small dice. If desired, sauté the onions until slightly browned. Reserve and chill.
  3. Using 5 or 6 neat strokes of the knife, peel and trim the red beets. Cut them into 1/2” chunks. Slip off the skins of the smaller beets with your hands. Leave the smallest ones whole. Quarter or halve the rest.
  4. Combine the beets, peas, onion and dill in a large bowl.
  5. Whisk together the dressing ingredients and pour over the beet salad.
  6. Let chill in the fridge for 1 hour.
  7. Gently fold in arugula leaves, pea shoots or late fall vegetables immediately before serving. Season to taste.
Recipe Notes

Calories 447, Total Fat 28 g, Sat. Fat 4 g, Sodium 604 mg, Tot. Carb. 38 g, Protein 15 g, Sugar 7 g