Recipe by catwolf
This was adapted from a recipe on vegweb (http://vegweb.com/recipes/beans/3088.shtml), to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn't quite achieve the heights of my favorite Ethiopian restaurant, but it's quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika
Top Review by Erin OConnell
The best thing about this recipe is the spice mixture --- I had never used fenugreek and it plays nicely off of cinnamon and allspice (yum!). Rather than split red lentils, I used whole green lentils, which worked fine --- I just increased the cooking time a little. I also doubled the proportion of lentils in the recipe, which worked well. (I think the pictured version also must have increased the lentil proportion from what is in the written recipe.) The sweet red pepper is the key to this recipe and ties everything together. Thanks so much for posting!
- 1⁄2 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1⁄2 small sweet potatoes or 1⁄2 small yam, diced
- 1⁄4 red sweet bell pepper, diced
- 1 teaspoon olive oil
- 2 tablespoons lentils (split red)
- 1 -2 teaspoon tomato paste
- 1 cup water
- 3⁄4 teaspoon paprika
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground fenugreek
- 1⁄4 teaspoon ground ginger
- salt or soy sauce
- black pepper
Directions See How It's Made
- saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.
- add the red bell pepper and saute for an additional minute.
- add the lentils, tomato paste and water.
- bring water to a boil.
- add the paprika, coriander, allspice, fenugreek and ginger.
- lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.
- add salt, soy sauce and black pepper as needed, and serve.