Ethereal Ethiopian Lentil Stew with Spiced Quinoa – Vegan

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup green or brown lentils, rinsed and drained 2 cups vegetable broth 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 teaspoon ground turmeric 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon ground cardamom 1 cup quinoa, rinsed and drained 2 cups water Salt to taste 2 tablespoons olive oil Freshly ground black pepper, to taste 1 tablespoon lemon juice Optional: Fresh parsley or cilantro for garnish

Instructions

1. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 20 25 minutes until lentils are tender. Stir occasionally and add more water if needed. Set aside.
2. In another saucepan, heat olive oil over medium heat. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, ginger, turmeric, coriander, cumin, and cardamom to the onion mixture, stirring well to combine. Cook for an additional 2 3 minutes, or until fragrant.
4. Stir in cooked lentils with their broth, seasoning with salt and pepper to taste. Simmer for an additional 5 minutes to allow flavors to meld.
5. In a separate pot, bring water to a boil. Add quinoa, cover, and reduce heat to low. Cook for 15 minutes, or until quinoa is tender and has absorbed the water. Season with salt to taste. Fluff with a fork and let it rest for a few minutes before serving.
6. To serve, spoon lentil stew onto plates, followed by a generous helping of spiced quinoa. Drizzle with lemon juice and garnish with fresh herbs if desired. Enjoy your Ethiopian inspired vegan feast!

Chef’s Insight

Spices and herbs can be adjusted to personal preference, adding more or less according to your liking.

Notes

Adjust the spice level to your preference by adding more or less ground spices.