Easy Ethiopian Stew
Yields: 4 servings
Prep Time: 15 minutes Cook Time: 25-45 minutes
This is an easy slow-cooked or one-pot dish. It is slightly spicy, sweet, and rich in flavors. This recipe uses berbere spice, which is a key ingredient in many Ethiopian dishes. It’s a combination of more than ten individual spices. It can be difficult to locate, but you can make your own (below). I also have purchased berbere through Amazon .
1½ cups dried lentils, rinsed
3 tablespoons tomato paste
1½ tablespoons Berbere Spice (below)
5 cups low-sodium vegetable stock
1 red onion, diced medium
2 cups diced butternut squash
1/2 tablespoon coconut nectar
2 tablespoons pureed ginger
2 cups chopped frozen spinach
1. Put all the ingredients in a pot and simmer until the lentils are tender, 25-45 minutes. Do not overcook because the lentils will turn to mush.
2. Add water if necessary to thin the stew. I sometimes like to add extra tomato paste for a richer flavor. Serve with hot brown rice.
Prep Time: 5–10 minutes Cook Time: 0 minutes
This is a combination spice used in many Ethiopian recipes. Depending on where you buy this, you can get varied levels of heat. It’s not always an easy spice to find, so I did once purchase some online. However, I discovered that simply making my own is cheaper and more adaptable. Here’s a mild-heat version.
1 teaspoon ground cardamom
½ teaspoon ground allspice
1 teaspoon ground fenugreek
1 teaspoon ground coriander
4 teaspoons red pepper flakes
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
1. Mix all the ingredients and store in an airtight container in a cool, dry place.