Ethiopian Spicy Tomato Lentil Stew
Submitted by Isa
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| prep time: 15 minutes | cooking time: About 45 minutes | makes 6 - 8 |
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| 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. |
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Equipment:
Large heavey soup pot
Another pot with lid for boiling the lentils
Ingredients
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
Spice Blend:
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)
Directions
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.
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Reviews (add your own)
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| psycho wrote on Thursday October 28th, 2004 05:14 PM |
 four soybeans |
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I've wanted to eat Ethiopean for years. Theres no Ethiopean restaurants within a 100 miles of me at the very least. And even if I was in a big city. Generally speaking I'd have no-one to go with.
Second thing is generally I hate peas. As a kid, they were my worst culinary nightmare. I used to spend hours of my life arguing with my mum about peas.......
Well today I made this. Firstly, the peas taste fine as hell. And you know why they taste as fine as hell??? The spice blend. I've never eaten any explicitly African type food before but this reminds me of various indian type dishes, but the spices are more subtle and less hot than a typical dhal type dish, and there is far far more emphasis on tomato-y loveliness which has gotta be good thing.
But the ultimate thing is that it does taste amazing, and different to anything that your probably used to. Do yourself a favour and make this today.
(two further things, save time, nuke yo lentils in a pressure cooker if you got one and two, used pre-ground fenugreek/methi if you can get it.......the seeds are a right to pound into dust!!!!!!!)
Awww, I'd go with you to eat Ethiopian food! -Isa |
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| Heather wrote on Monday December 27th, 2004 09:18 PM |
four soybeans |
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You should make this. Oh lord, it is delicious! And since all the ingredients are things I tend to have on hand, I'll be making it often. It's cold tonight, but this stew is warming me right up. Mmmm. I think I'll go have seconds. |
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| katie wrote on Thursday January 13th, 2005 07:28 PM |
four soybeans |
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mmm this recipe is great. i served it atop polenta made with whole grain teff, it was tremendous and a lot of fun. thank you for the recipe |
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| LaVange wrote on Saturday March 05th, 2005 04:07 PM |
 three and a half soybeans |
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very hearty and delicious but i'm going to be bold and recommend using TWICE the amount of spices. i like things to have a little more kick, the spices were nice but too subtle for me. |
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| sima wrote on Sunday March 27th, 2005 10:29 AM |
three and a half soybeans |
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YUMMMYYYY!!
A little on the spicy side but absolutely delicious!!!- I will definitely be making it often!!
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| Andr wrote on Wednesday March 30th, 2005 03:08 PM |
three and a half soybeans |
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This was the first ethiopian dish I ever tasted and I was not let down; it was really good. I could'nt find brown lentil at my supermarket so I used green ones. The vegetables were a bit on the crunchy side, but that's what I like. |
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| hiya_maya_papaya wrote on Wednesday July 06th, 2005 04:54 AM |
four soybeans |
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Fantastic. I was looking for a new way to make lentils and this recipe did not let me down. I really liked how easy it was to make. This will be repeat meal in our house. Thanks! |
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| jen wrote on Sunday August 28th, 2005 08:41 PM |
 two and a half soybeans |
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Hmm, I don't know if I did something wrong, but mine tasted much more Italian than Ethiopian. Too heavy on the tomato maybe? The dish was tasty, but not in an authentic way. |
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| Jessica wrote on Thursday December 08th, 2005 02:35 PM |
three and a half soybeans |
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I'm living in Switzerland and I'll be damned if I know what fenugreek is in German, but it was pretty darn tastey with my own kind-of screwy version of the spice blend! |
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| Elizabeth wrote on Saturday January 21st, 2006 03:54 AM |
four soybeans |
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I made this for me and some friends and YUM-MI!!! It was so good, that my guests were asking if they could take some home - I |
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