Ethiopian Lentil Stew with Berbere Seasoning
Ingredients
- 2 1/2 cups red lentils
- 1 red onion
- 3 cloves garlic
- 2 15-ounce cans diced tomatoes
- 1 red bell pepper
- 2 tablespoons Berbere seasoning
- 1/2 teaspoon ground cardamom
- Black pepper to taste
- 1/2 teaspoon salt
- 2 bay leaves
- 4 cups water
Preparation
Berbere seasoning can be made at home; search online for recipes. It is versatile and can be used as a rub for tofu or seitan or added to other beans for flavor.
For stovetop method: Add onion and garlic to a large pot and sauté until softened.
Add in tomatoes and Berbere seasoning and sauté until fragrant.
Add remaining ingredients, stir, and bring to a boil.
Reduce heat to a simmer, cover, and cook for 40 minutes or until lentils are thickened and fully cooked.
For Instant Pot method: Set cooker to sauté mode and cook onions and garlic until fragrant and onions are soft.
Add in tomatoes and seasoning, stirring until fragrant, about 1-2 minutes.
Add remaining ingredients and hit cancel.
Seal Instant Pot, then hit the manual pressure button. Set cook time to 10 minutes and allow pressure to release naturally.
Serve as desired.
