Spicy Ethiopian Lentil Stew

SPICY ETHIOPIAN LENTIL STEW

Here we present you with a vegan lentil stew from Ethiopia made with veggies and hearty potatoes simmered in berbere-spiced red lentils, for a healthy and flavor-packed dish that's totally doable on a busy weeknight in just under a total of 40 minutes

Ingredients

2 tbsp. olive oil

1 medium onion, diced

3 garlic cloves, minced

1 ½ tsp. freshly grated ginger

1-2 tbsp. berbere spice blend, to taste, I went with 2 tablespoons but I like lots of spice

½-1 tsp. cayenne pepper, or to taste, optional

4 cups vegetable broth

1 ½ cups dried split red lentils

1-14 oz. can diced tomatoes

3 medium red potatoes, about ¾ lb. total, diced

3 cups fresh spinach leaves, sliced and lightly packed

salt and pepper to taste

Instructions

Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more.

Add broth, lentils, tomatoes and potatoes. Stir a few times, raise heat and bring to a simmer. Lower heat and allow to cook until lentils are very soft and potatoes are tender, about 30 minutes. Stir in spinach and continue to cook just until wilted, about 2 minutes.

Remove from heat and season with salt and pepper to taste. You can also add a bit more berbere and cayenne, if desired.

Serve.