Description
A hearty and flavorful vegan Ethiopian dish made with red lentils simmered in a spicy berbere tomato sauce, perfect for a comforting and nutritious meal.
Ingredients
Ingredients
- 3 tablespoons olive oil*
- 1 medium yellow onion, chopped
- 3 cloves of garlic, minced
- 1 tomato, chopped
- 2 tablespoons tomato paste
- 2 tablespoons berbere spice
- 1 cup red lentils
- 2 cups vegetable broth
- 1/4 – 1/2 cup water
- Sea salt to taste
Instructions
- Prepare the base: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and cook for 5 to 6 minutes until they soften and become translucent. Then stir in the minced garlic, chopped tomatoes, tomato paste, and 1 tablespoon of berbere spice. Cook together for about a minute to meld the flavors.
- Cook the lentils: Add the red lentils, vegetable broth, 1/4 cup of water, and a pinch of sea salt to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 35 to 40 minutes, stirring occasionally, until the lentils are soft and tender.
- Finish and adjust: Remove the pot from heat. Stir in the remaining 1 tablespoon of olive oil and 1 tablespoon of berbere spice. If the lentils are too thick, add more water to achieve your desired consistency. Taste and add more sea salt if needed.
- Serve: Serve the vegan Ethiopian red lentils hot with your choice of flatbread for a delicious, authentic meal.
Notes
- This dish is naturally vegan and gluten free.
- Adjust the amount of berbere spice according to your heat preference.
- If you prefer a thinner stew, add more water during cooking or at the end.
- The recipe pairs wonderfully with injera or any type of flatbread.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Ethiopian
