How to make Vegan RED LENTIL STEW | Tsion Cafe | Harlem NYC | The Daily Meal

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper + paprika

Homemade blends can reduce sodium and tailor heat level.

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are often more nutritious, while split peas are economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats, while canola is budget-friendly.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley is a common substitute and often cheaper.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add berbere spice and stir for 1-2 minutes to toast the spices.

Incorporate diced tomatoes and cook until softened, about 3-4 minutes.

Add red lentils and stir to coat with the mixture.

Pour in water and bring to a boil.

Reduce heat to low and simmer uncovered until lentils are tender, about 20-25 minutes.

Season with salt and stir in lemon juice.

Remove from heat and let sit for a few minutes before serving.

Garnish with chopped cilantro before serving with injera.

Cooking Techniques

Spice Level: