Joseez
Culinary Explorer
Ethiopian cuisine is known for its vibrant flavors and complex spice blends, and this Ethiopian Spiced Lentil Stew with Berbere Yogurt Sauce is a perfect example! It's a hearty and flavorful stew packed with protein and fiber from the lentils, and the cooling Berbere Yogurt Sauce adds a delightful tangy counterpoint. Plus, it's vegetarian and relatively simple to make!
Ingredients:
Procedure:
Ingredients:
- For the Spiced Lentil Stew:
- 1 cup brown lentils, rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon berbere spice mix (see note below)
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- Salt and freshly ground black pepper to taste
- For the Berbere Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon berbere spice mix
- Salt to taste
Procedure:
- Make the Spiced Lentil Stew: In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for another minute, until fragrant.
- Add the berbere spice mix, turmeric, cumin, and coriander to the pot and cook for 30 seconds, stirring constantly, to toast the spices.
- Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Add the rinsed lentils and stir to combine. Increase heat to medium and bring to a simmer. Cover and cook for another 20-25 minutes, or until the lentils are tender. Season with salt and pepper to taste.
- While the stew simmers, make the Berbere Yogurt Sauce: In a small bowl, whisk together the Greek yogurt, lemon juice, berbere spice mix, and salt until smooth.
- To serve, ladle the hot lentil stew into bowls and top with a dollop of Berbere Yogurt Sauce. Enjoy with injera bread (a spongy Ethiopian flatbread) or your favorite crusty bread.
