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Vegan Ethiopian Lentil Stew with Injera
Vegan Ethiopian Lentil Stew with Injera

Vegan Ethiopian Lentil Stew with Injera
A hearty and flavorful Ethiopian stew served with traditional flatbread.
Vegan Ethiopian Lentil Stew with Injera
Ingredients:
1
Servings
  • 150
    g
     red lentils
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 10
    g
     ginger
  • 30
    g
     tomato paste
  • 400
    g
     canned tomatoes
  • 500
    ml
     vegetable broth
  • 10
    g
     berbere spice mix
  • 15
    ml
     olive oil
  • 1
    item
     injera
Preparation Time: 45 minutes
Vegan Ethiopian Lentil Stew with Injera
Instructions:
  1. Rinse the red lentils under cold water until the water runs clear.
  2. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
  3. Add minced garlic and grated ginger, cook for another minute.
  4. Stir in the tomato paste and berbere spice mix, cooking for an additional minute.
  5. Add canned tomatoes and vegetable broth, bring to a simmer.
  6. Add the rinsed lentils to the pot and stir well.
  7. Cover and let simmer for about 30 minutes or until lentils are tender.
  8. Serve the stew hot with injera on the side.
Nutrition Per Serving 1215 g Per 100g
Energy 600 kcal 49 kcal
Protein 25 g 2.1 g
Fibre 18 g 1.5 g
Salt 2 g 0.2 g
Sugar 12 g 1.0 g
Carbohydrates 90 g 7.4 g
Fat 15 g 1.2 g
  • 150
    g
     red lentils
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 10
    g
     ginger
  • 30
    g
     tomato paste
  • 400
    g
     canned tomatoes
  • 500
    ml
     vegetable broth
  • 10
    g
     berbere spice mix
  • 15
    ml
     olive oil
  • 1
    item
     injera
1
Servings
0

Rinse the red lentils under cold water until the water runs clear.

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.

Add minced garlic and grated ginger, cook for another minute.

Stir in the tomato paste and berbere spice mix, cooking for an additional minute.

Add canned tomatoes and vegetable broth, bring to a simmer.

Add the rinsed lentils to the pot and stir well.

Cover and let simmer for about 30 minutes or until lentils are tender.

Serve the stew hot with injera on the side.

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