Ethiopian-Style Vegan Stew
A flavorful and comforting stew inspired by traditional Ethiopian cuisine, made entirely plant-based. This dish is perfect for a chilly evening.
Ingredients
- ●2 medium nourishingsuch as sweet potatoes or carrots
- ●3 cloves garlickyminced
- ●2 tablespoons ethiopianEthiopian berbere spice blend
- ●1 cup wotEthiopian red lentils, rinsed and drained
- ●4 cups vegetable brothlow-sodium
- ●1 large onionchopped
- ●2 tablespoons tomato paste
- ●2 tablespoons olive oil
- ●1 tablespoon nutritional yeast
- ●1 teaspoon salt
Instructions
- 1
Heat the oil in a large pot over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional minute.
- 4
Stir in the berbere spice blend and cook for 1 minute.
- 5
Add the lentils, vegetable broth, tomato paste, and nutritional yeast. Bring to a boil.
- 6
Reduce the heat to low and simmer, covered, for 20-25 minutes or until the lentils are tender.
- 7
Stir in the chopped sweet potatoes and cook for an additional 10-15 minutes or until they are tender.
- 8
Season with salt to taste.
- 9
Serve hot, garnished with chopped fresh herbs if desired.
- 10
Note: You can also make this recipe in a pressure cooker or Instant Pot for faster cooking time.