Ethiopian Lentil Stew (Berbere Stew) recipe

[Guest guest]

This is good and spicy.

 

 

Berberé Stew (Ethiopian Lentil Stew)

To make berberé spice mixture, combine:1 Tbs. ground cardamom1 Tbs. ground coriander1 Tbs. fenugreek1 Tbs. ground nutmeg1 Tbs. ground cloves1 Tbs. ground allspice1 Tbs. cinnamon1 Tbs. paprika1 Tbs. turmeric1 tsp. cayenne1 Tbs. ground black pepper1 Tbs. ground sea saltStore in a cool, dark place.This spice mixture came from Eat More, Weigh Less. It has 21 calories and .78 grams of fat per tablespoon.The stew:1/2 large onion, chopped1 + 1/4 cup red lentils2 1/4 cups water1 garlic clove, crushed1-2 Tbs. berberé spice mixture, above1 28-ounce can crushed tomatoesMix lentils with water, garlic, onion, and spices. Cook, uncovered, over medium-low heat, for 20 minutes or until the lentils have softened. Watch carefully and add water if it starts to dry out. Add the tomatoes and heat at least 15 more minutes. Good alone

or over whole grains such as brown rice.

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