FFDetox

22/03/2020

Ethiopian Lentil Stew

INGREDIENTS

2 tbsp butter
2 tbsp olive oil
1 onion, finely diced
1 carrot, finely diced
2 cloves garlic, crushed
1 k**b ginger, minced
½ tsp sea salt
2 tsp berbere spice mix
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp tomato paste
1 cup cooked black lentils
1½ cup water (or more if needed)

METHOD

Heat butter and olive oil in saucepan over medium heat.
Add diced onion, carrot, garlic, ginger and sea salt. Cook for 5 mins stirring occasionally or until onions have begun to caramelise.
Add berbere spice mix, cumin, paprika and tomato paste and cook for further 3 mins. Stir constantly to prevent spices from burning and sticking to pan. Add lentils and water, stir until all combined, reduce the heat to low and allow to simmer for 20 mins.
Serve with cooked rice and Coriander Salsa.
Recipe courtesy of Wellbeing magazine

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