Ingredients
-
1/2
-
3
-
1
-
1/2
-
1/4
-
1
-
2
-
1 - 2
-
1
-
3/4
-
-
-
-
-
Directions
Ethiopian-style Lentils With Yams or Sweet Potatoes, This was adapted from a recipe on vegweb to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn’t quite achieve the heights of my favorite Ethiopian restaurant, but it’s quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika, Tried this last night and yummy yummy. Didn’t have all the special spices here so used a mild curry which turned out much better than I ever anticipated.
stephgwen1966, Love the flavours. I have made this a few times. I don’t measure the main ingredients exactly, but I do the spices. I have also added cabbage or spinach or kale to it as well. I also use a V8 type juice instead of tomato paste and water. The whole family likes it.
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Steps
|
1
Done
|
Saute the Onion, Garlic, Ginger and Yam in Olive Oil at Medium Heat Until the Onions Are Almost Translucent. |
|
2
Done
|
Add the Red Bell Pepper and Saute For an Additional Minute. |
|
3
Done
|
Add the Lentils, Tomato Paste and Water. |
|
4
Done
|
Bring Water to a Boil. |
|
5
Done
|
Add the Paprika, Coriander, Allspice, Fenugreek and Ginger. |
|
6
Done
|
Lower Heat Slightly and Allow the Stew to Simmer For 20 Minutes or Until the Lentils Are Tender and All the Water Absorbed. |
|
7
Done
|
Add Salt, Soy Sauce and Black Pepper as Needed, and Serve. |
