Ethiopian Mixed Lentil Stew with Injera (Vegetarian) – A Flavorful and Nutritious Feast

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup brown lentils, rinsed and drained 1 cup red lentils, rinsed and drained 4 cups vegetable broth 2 tablespoons olive oil 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 cup tomato sauce Salt and pepper, to taste Fresh cilantro leaves, for garnish

Instructions

1. In a large pot, combine the brown and red lentils with the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 30 minutes or until the lentils are tender but not mushy.
2. While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes, or until softened and translucent.
3. Add the garlic, ginger, and spices (cumin, coriander, turmeric, cardamom, cinnamon, and cloves) to the skillet, stirring to coat the onions with the spice mixture. Cook for an additional 2 minutes.
4. Stir in the tomato sauce and cook for another 2 minutes.
5. Once the lentils are cooked, add them to the skillet with the onion and spice mixture. Season with salt and pepper, then stir to combine. Cook for an additional 5 7 minutes, allowing the flavors to meld together.
6. Serve the mixed lentil stew hot, garnished with fresh cilantro leaves, alongside a large injera bread.

Chef’s Insight

The combination of brown and red lentils adds texture and depth to this hearty Ethiopian dish. The use of fresh spices and aromatic ingredients creates a unique flavor profile that is both comforting and exciting.

Notes

Feel free to adjust the spices according to your preference for added heat or flavor depth.