Ethiopian Spicy Red Lentil Stew

This recipe comes from my friend Afi. She served this to us one evening and I said I want this for Food For The Soul!

Ethiopian meals are eaten with the hands using Injera, a soft, moist flat bread to pick up mouth-fulls of spicy lentils, vegetables and stews. You can purchase Injera, the Ethiopian bread pre-made at markets. Look for whole grain and vegan varieties. Injera must be used right away or it becomes dry and hard to roll.

 Ingredients:

• 3 tablespoons olive oil
• 2 cups chopped red onion
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 4 tablespoons Berberé spice (See Below)
• 4-6 tablespoons honey
• 3 cups organic vegetable broth
• 1 cup dried small red lentils
• 1/4 teaspoon sea salt

Preparation

1. Heat olive oil in pan over medium heat. Add onion into pan; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 5 minutes, stirring frequently. Stir tomato paste and Berberé spice; cook 1 minute. Add 1 cup of the broth stirring to combine. Add mixture into medium size pot with remaining 2 cups of broth, stir until blended. Increase heat to medium-high; bring to a simmer.

2. Rinse lentils cold water; drain. Add lentils, honey and sea salt to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Serve over Basmati rice or with injera (recommended).

Berberé spice mixture

• 1-2 tsp. ground cumin
• ½ Tbs. fennel seeds
• 1 tsp. ground red cayenne pepper (more or less depending on your desired heat level.)
• 1 Tbs. allspice
• 1tsp.  garlic
• 4 Tbs. hungarian paprika
•  1 tsp. ginger spice