Best 2 Spicy Ethiopian Red Lentil Stew Recipes

**Discover the vibrant flavors and aromas of Ethiopia with this sizzling Spicy Ethiopian Red Lentil Stew!**

Embark on a culinary journey to the heart of Ethiopia with our curated collection of authentic recipes. Indulge in the tantalizing flavors of Doro Wat, a classic chicken stew brimming with aromatic spices and tender pieces of chicken. Experience the comforting warmth of Misir Wot, a hearty red lentil stew bursting with earthy flavors and a touch of heat. Satisfy your taste buds with the delightful Gomen, a collard greens dish infused with aromatic herbs and spices, and savor the zesty flavors of Azicha Alicha, a vibrant stew featuring tender cabbage simmered in a tangy tomato-based sauce. Prepare to be captivated by the richness and depth of Ethiopian cuisine as you explore these delectable recipes.

Let's cook with our recipes!

MASOOR DAL (SPICED RED LENTILS)

Masoor Dal (Spiced Red Lentils) image

What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."

Provided by Nigella Lawson

Categories easy, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 cup finely chopped onion
2 1/2 cups (10 ounces, about 1 medium) finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 Thai or bird's-eye red chili
1 cup red lentils
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground ginger
1 cup canned chopped tomatoes
Salt
3 tablespoons chopped cilantro
Pieces of coconut flesh from a fresh coconut (optional)

Steps:

In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY ETHIOPIAN RED LENTIL STEW

Spicy Ethiopian Red Lentil Stew image

From Cooking Light, this sounds like a really yummy stew and healthy for you too! Ethiopian Berbere spice is a mixture of dried chiles, cloves, ginger, coriander, and allspice that Cooking Light says can be found at gourmet markets and specialty stores.

Provided by Enjolinfam

Categories Stew

Time 1h25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons canola oil
2 cups red onions, chopped
1 tablespoon ginger, minced peeled and fresh
2 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 tablespoons berbere, spice
3 cups vegetable broth
1 cup red lentil, dried and small
4 teaspoons salt
4 cups basmati rice, hot cooked

Steps:

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
Rinse lentils in cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro. Serve over rice.

Nutrition Facts : Calories 920.4, Fat 8.9, SaturatedFat 1.5, Sodium 2440, Carbohydrate 183.1, Fiber 13.5, Sugar 6.5, Protein 28.1

Tips:

For a richer flavor, use homemade vegetable broth instead of water.
If you don't have berbere spice, you can make your own by combining chili powder, cumin, coriander, cardamom, cloves, and ginger.
If you like your stew spicy, add more berbere spice or a chopped chili pepper.
Serve the stew with injera bread, rice, or your favorite side dish.
Leftover stew can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

This spicy Ethiopian red lentil stew is a delicious and easy-to-make vegan dish that is perfect for a quick and healthy meal. It is packed with flavor and nutrients, and it can be served with a variety of side dishes. Whether you are a fan of Ethiopian food or you are just looking for a new and exciting vegan dish to try, this stew is sure to please.