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Ethiopian Lentil Stew | Vegan, Under 25 Minutes

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Video-Specific Recipe

Ethiopian Lentil Stew

EthiopianETmain
40 min
medium
4 servings
Servings4
1 cup red lentils
1 medium onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
2 medium tomatoes, chopped
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
4 cups vegetable broth
1 tbsp lemon juice
1/4 cup fresh cilantro, chopped

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

Rinse the red lentils under cold water and set aside.

2

In a large pot, heat the olive oil over medium heat.

3

Add the chopped onion and sauté until translucent, about 5 minutes.

4

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

5

Add the chopped tomatoes, ground cumin, ground coriander, turmeric, paprika, salt, and black pepper. Cook for 5-7 minutes until the tomatoes soften.

6

Pour in the vegetable broth and bring the mixture to a boil.

7

Add the rinsed lentils to the pot, reduce the heat to low, and simmer for 20-25 minutes until the lentils are tender.

8

Stir in the lemon juice and adjust seasoning if necessary.

9

Remove from heat and garnish with fresh cilantro before serving.

Spice Level:

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Dietary

vegan

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