Ethiopian Lentil Stew
by: ffadmin

Makes 4 (2-cup) servings

Ethiopian Lentil Stew
Recipe type: Soup
  • 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
  1. 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.)
  2. In a medium-size soup pot, mix together the lentils, veggie broth, garlic, and 1 to 2 tablespoons of the spices.
  3. Cook the lentil mixture over medium-low heat for about 20 minutes or until the lentils begin to soften.
  4. If the lentils start to dry out, add about ½ cup additional veggie broth.
  5. Stir in the tomatoes; cover and simmer for about 15 minutes, until the lentils are softened and the flavors are combined.
  6. Remove the bay leaf before serving.

Make your own no-salt-added Vegetable Broth using our recipe!

Remember to include ingredients when calculating daily intake allowances.
This recipe is approved for Fat Flush for Life– Autumn.

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