- Post Punk Kitchen – Vegan Recipes & Awesomeness - http://www.theppk.com -
Ethiopian Spicy Tomato Lentil Stew
Posted By IsaChandra On October 20, 2008 @ 4:52 am In Entrees,Recipe,Stew | 42 Comments
Serves 6 – 8
My first foray into Ethiopian cooking was magical but this dish was the big hit. I usually frind my own spices for this but this is a quicker version. Serve with rice, polenta or injera bread.
1 cup brown lentils
1 large yellow onion, diced small
2 carrots, peeled and diced
4 cloves garlic, miced
2 tablespoons fresh ginger, grated
1/4 cup peanut oil (vegetable oil will do)
10 plum tomatoes, chopped
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water + 2 veg boullion cubes
1 cup frozen green peas
2 tsp ground cumin
2 teaspoons hungarian paprika
1 teaspoon ground fenugreek
1/2 teaspoon dried thyme
1/4 teaspoon ground cardomom
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt (or more to taste)
Boil the lentils for about 45 minutes or until tender.
In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes.
Article printed from Post Punk Kitchen – Vegan Recipes & Awesomeness: http://www.theppk.com
URL to article: http://www.theppk.com/2008/10/ethiopian-spicy-tomato-lentil-stew/
Copyright © 2011 Post Punk Kitchen - Vegan Recipes & Awesomeness. All rights reserved.