Makes 4 (2-cup) servings
Ethiopian Lentil Stew
Recipe type: Soup
Ingredients
- 1 tablespoon coriander
- 1 tablespoon ground cloves
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 tablespoon turmeric
- 1 bay leaf
- 1 teaspoon cayenne, or to taste
- 1 cup dried red lentils
- 2 cups no-salt-added vegetable broth, plus extra if needed
- 2 cloves garlic, crushed
- 1 to 2 tablespoons of the spice combination (see Step 1 of the Instructions)
- 1 (28-ounce) can crushed tomatoes
Instructions
- To prepare the spices, stir the first 8 ingredients together and place in a covered container. (Store them at room temperature away from the stove.)
- In a medium-size soup pot, mix together the lentils, veggie broth, garlic, and 1 to 2 tablespoons of the spices.
- Cook the lentil mixture over medium-low heat for about 20 minutes or until the lentils begin to soften.
- If the lentils start to dry out, add about ½ cup additional veggie broth.
- Stir in the tomatoes; cover and simmer for about 15 minutes, until the lentils are softened and the flavors are combined.
- Remove the bay leaf before serving.
Make your own no-salt-added Vegetable Broth using our recipe!
*Notes:
Remember to include ingredients when calculating daily intake allowances.
This recipe is approved for Fat Flush for Life– Autumn.
