Ethiopian Lentil Stew

Instructions

1. Add diced onions to a dry saucepan set over medium heat. Add a teaspoon of salt and sauté until onions become soft and start to brown.
2. Stir in a tablespoon of the vegan niter kibbeh and ginger garlic paste. Sauté for a couple of minutes.
3. Add the tomatoes and mix them in. Cook for a few minutes until the tomatoes turn very soft and pulpy.
4. Stir in the berbere, ground coriander and ground cumin. Mix and let the spices cook with the tomatoes and onions for a couple of minutes.
5. Stir in the lentils and add two cups of water. Mix, bring to a boil, cover and cook for 20–25 minutes or until the lentils are very soft and mushy. Add more water and/or reduce heat to medium-low if needed.
6. Toward the end of cooking, stir in the second tablespoon of niter kibbeh if desired, for even more flavour. Adjust salt. The stew is ready when it is very thick and bubbly with a few droplets of oil at the top. Serve hot or warm.

Notes

• No soak needed, but soaking the lentils for up to an hour cuts cooking time significantly. Without soaking, add 5–10 minutes to step 5.
• Spice level: with a standard berbere blend this stew is pleasantly spicy but not overwhelming. Add cayenne or extra paprika for more heat.
• Consistency: Ethiopian stews are traditionally very thick for scooping with injera. Add more water if you prefer it soupier.

Make-ahead

Instant Pot: use the sauté function for steps 1–4. After adding the lentils in step 5, add 3 cups water or vegetable stock, seal the lid, and pressure-cook for 10 minutes.