Spicy Ethiopian Red Lentil Stew

This stew was amazing!  As we sat down to dinner the first thing Tree Climber (hubby) asked was, “Does this have meat in it?” Since he work hard all day cutting trees, climbing trees, carrying trees, stacking trees, etc…  he has the appitite of a lumbar jack.  When I answered “No”, his response was, “Well, am I going to miss it?”

I don’t think he did.  He did have two humongous helpings, but I think it satisfied him.  It had just a little kick to it, but easily remedied by not adding Hot Paprika… but just the normal paprika.  We really enjoyed this and I think it is going to work it’s way up the dinner popularity chain!

Give it a try and let me know what you think.  Oh!  And I didn’t create this!  It is from Cooking Light the May 2010 issue. I did change it a little bit, but not much.










Yield: 4 servings (serving size: 1 cup lentils and 1 cup rice)

2 teaspoons coconut oil
2 cups chopped onion
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
3 tablespoons organic tomato paste
1 1/2 tablespoons [amazon_link id=”B000FVMT3K” target=”_blank” container=”” container_class=”” ]Berbere spice[/amazon_link] (see below for my recipe)
3 cups homemade chicken stock (or veggie stock to make it vegetarian)
1 cup dried small red lentils
1/4 teaspoon salt
1/4 cup finely chopped fresh cilantro
4 cups hot cooked organic brown basmati rice


1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.

2. Rinse lentils until cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro; serve over rice.

Domenica Marchetti, Cooking Light May 2010

My version of Berbere spice: 
This recipe is portioned to make the perfect amount for this recipe.
1 teaspoon hot paprika
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon onion powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice

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