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I've fallen head over heels for this Ethiopian stew! Its rich, hearty flavors transport me straight to East Africa. Bursting with lentils, tomatoes, and aromatic spices, every spoonful feels like a warm hug. Best part? You won't need fancy ingredients or hours in the kitchen. Just grab your pot, toss everything in, and let magic happen. Perfect for chilly evenings or when you crave something comforting yet exciting. Trust me, your taste buds will thank you!
Ingredients for Delicious Ethiopian Stew
- Olive oil: Adds richness and depth to the stew, enhancing flavors and providing a smooth texture to the dish.
- Onion: Provides a savory base and sweetness when caramelized, adding complexity and depth of flavor to the stew.
- Garlic: Infuses the stew with a pungent aroma and robust flavor, enhancing the overall taste of the dish.
- Ginger: Adds a warm, earthy flavor and subtle heat, complementing the other spices and ingredients in the stew.
- Tomatoes: Bring acidity and brightness to the stew, balancing the richness of the lentils and spices.
- Red lentils: Thicken the stew and provide a hearty, protein-rich element, making it a satisfying and nutritious dish.
- Vegetable broth: Infuses the stew with savory depth and richness, enhancing the overall flavor profile of the dish.
- Turmeric: Adds a vibrant color and earthy flavor to the stew, as well as providing anti-inflammatory properties.
- Cumin: Imparts a warm, aromatic flavor with a hint of citrus, enhancing the overall spice profile of the stew.
- Paprika: Adds a smoky sweetness and vibrant color to the stew, enhancing the visual appeal and flavor complexity.
Read more: Ethiopian Cabbage Stew
Essential Tools for Making Ethiopian Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the pot's surface.
Ethiopian Stew Recipe
Equipment
- Large pot
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 tbsp Olive Oil
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 cups Tomatoes, chopped
- 1 cup Red Lentils
- 4 cups Vegetable Broth
- 1 tsp Turmeric
- 1 tsp Cumin
- 1 tsp Paprika
- to taste Salt and Pepper
Read more: Shiro Ethiopian Stew Recipe
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent.
- Stir in the garlic and ginger, cooking for another minute.
- Add the chopped tomatoes and cook until they start to break down.
- Mix in the red lentils, vegetable broth, turmeric, cumin, and paprika.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
- Season with salt and pepper to taste.
Notes:
Nutrition value:
Keywords:
Read more: Mulligatawny Stew
Make-Ahead and Freezing Tips for Ethiopian Stew Recipe
Make Ahead Instructions
- Prepare the stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or bag, leaving room for expansion.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating.
Ethiopian stew is traditionally eaten with a spongy flatbread called injera, which is used to scoop up the stew.
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