Berbere' Stew (Ethiopian Lentil Stew)

Berbere' Stew (Ethiopian Lentil Stew)

This truly is a wonderful hearty stew. Served with a gluten free flatbread and spiced Chai it is sure to warm your winter evenings.
Servings
6 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a

Ingredients

Berbere' Spice Mix
  • 1 Tbsp Ground Cardamom
  • 1 Tbsp Ground Coriander
  • 1 Tbsp Fenugreek
  • 1 Tbsp Nutmeg fresh ground
  • 1 Tbsp Ground Cloves
  • 1 Tbsp ground allspice
  • 1 Tbsp ground Cinnamon
  • 1 Tbsp Paprika
  • 1/2 Tbsp Turmeric
  • 1 Tbsp Cayenne
  • 1 Tbsp Ground Black Pepper
  • 1 Tbsp Sea Salt
The Stew
  • 1-1/4 cups Red Lentils
  • 1/2 cup Whole Grain Teff
  • 5 cups Vegetable Broth
  • 2 Garlic cloves crushed
  • 1/2 Onion chopped
  • 1 can Crushed Tomatoes (28oz can or jar)
  • 2 Tbsp Berbere' Spice Mix

Instructions

Berbere' Spice Mix
  1. Berbere' Spice Mix: Mix all the spices together and store in a cool dark place. Makes 3/4 cup of spice mix.
The Stew
  1. Mix lentils and teff with vegetable broth, garlic, onion, tomatoes and spices.
  2. Cook, uncovered, over medium-low heat, for 30 minutes or until the lentils have softened. Watch carefully and add more broth if it starts to dry out.

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