Ethiopian Lentil Stew

Ingredients

  • Berbere Spice Mix
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • Pinch of allspice
  • 1.5 tablespoons olive oil
  • 1/2 cup diced onion
  • 1 teaspoon grated ginger
  • 4 garlic cloves, minced
  • 1/2 cup tomatoes, chopped
  • Salt
  • 1 cup red lentils
  • 5-6 small-medium potatoes, quartered
  • 2 cups water
  • Cilantro

Directions

  • In a small, heavy-bottomed skillet over medium heat (300F ish with IR thermometer), add the cumin, fenugreek, cardamon, coriander, cloves, peppercorns, and chilies.
  • Swirling constantly, cook until fragrant, about 3 - 4 minutes. Allow to cool then add to a spice or coffee grinder. Grind until fine.
  • In a small bowl combine the spice mixture with the rest of the ingredients. Stir well to combine.
  • Store in an air-tight container for up to 6 months.
  • To prepare the Berbere, mix all the spices and set aside.
  • Time to cook the lentils. Heat a pan (or Instant Pot, or a Stovetop Pressure Cooker). Add oil.
  • Once it's hot, add onion and saute for 2-3 minutes or until translucent.
  • Add ginger and garlic. Stir and cook for 3-4 minutes.
  • Add the tomatoes, berbere spice, and salt. Mix well and cook for 6-8 minutes or until the tomatoes are wilted and the mixture thickens.
  • Now add the lentils, potatoes, and 2 cups of water. Give it a good stir and close the lid.
  • For Instant Pot, cook for 15 minutes on High settings. For stovetop pressure cooker, cook until 8-10 whistles on medium-high heat. For a normal pan, cook for 20-25 minutes on low-medium heat.
  • That's it, your Ethiopian Lentil Stew is ready! Garnish with freshly chopped cilantro and serve over rice, quinoa, or naan.