Best 7 Sweet Lentil Stew East Africa Recipes

EAST AFRICAN CHICKEN AND LENTIL STEW

Steps:

• Mix all ingredients in medium bowl until well blended.
• Store in tightly covered jar in cool, dry place up to 1 month.
• Season chicken with 1 tablespoon of the Berbere Seasoning Blend.
• Heat 1 tablespoon of the oil in large skillet on medium-high heat.
• Add chicken in batches; brown on both sides.
• Remove from pan; set aside.
• Reduce heat to medium.
• Add remaining 3 tablespoons oil to skillet.
• Add onions; cook 10 minutes or until browned and softened, stirring occasionally.
• Return chicken and juices to skillet.
• Add lentils, roasted bell pepper, tomatoes, basil, cardamom, sea salt and remaining 3 tablespoons Berbere Seasoning Blend.
• Add sweet potato and water.
• Stir and bring to a simmer; cover and simmer 40 to 50 minutes or until chicken is cooked through and sweet potato is tender.
• Remove cover during last 10 minutes of cooking.
• Meanwhile, preheat oven to 325°F.
• Place naan on baking pan.
• Bake 15 to 20 minutes or until very crisp.
• Cool then crumble into small pieces.
• Spoon sauce over chicken to serve.
• Sprinkle with crumbled naan, mint and egg, if desired.
• Squeeze lemon wedge over top.
• Serve with additional naan, if desired.

LENTIL STEW WITH COCONUT AND MADRAS CURRY

Steps:

• Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
• Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.

EAST AFRICAN CHICKEN AND LENTIL STEW

Steps:

• Season chicken with 1 tablespoon of the Berbere Seasoning Blend. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add chicken in batches; brown on both sides. Remove from pan; set aside.
• Reduce heat to medium. Add remaining 3 tablespoons oil to skillet. Add onions; cook 10 minutes or until browned and softened, stirring occasionally. Return chicken and juices to skillet. Add lentils, roasted bell pepper, tomatoes, basil, cardamom, sea salt and remaining 3 tablespoons Berbere Seasoning Blend. Add sweet potato and water. Stir and bring to a simmer; cover and simmer 40 to 50 minutes or until chicken is cooked through and sweet potato is tender. Remove cover during last 10 minutes of cooking.
• Meanwhile, preheat oven to 325°F. Place naan on baking pan. Bake 15 to 20 minutes or until very crisp. Cool then crumble into small pieces.
• Spoon sauce over chicken to serve. Sprinkle with crumbled naan, mint and egg, if desired. Squeeze lemon wedge over top. Serve with additional naan, if desired.

SWEET LENTIL STEW (EAST AFRICA)

Steps:

• Cook lentils as directed by pkg until soft. Drain.
• Combine lentils and everything else. Stir well. Bring to a boil. Simmer, uncovered, until liquid thickens.

LENTIL STEW

Steps:

• Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.
• Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

LENTIL STEW

Steps:

• In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender.

SWEET POTATO LENTIL STEW

Steps:

• In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.