Ethiopian red lentil stew with berbere, tomato salad, and toasted naan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Ethiopian red lentil stew with berbere, tomato salad, and toasted naan

Dairy-Free, Soy-Free, Vegan, Spicy, Protein Plus

2 Servings, 840 Calories/Serving

25–40 Minutes

For this red lentil stew, Chef Sofia reached deep into her spice drawer to explore the exciting flavors of East Africa. What she created was a rich berbere spice blend featuring not one, not two, but 12 unique spices.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 1 or 2 cloves organic peeled fresh garlic
  • Sunbasket berbere spice blend (sweet paprika - onion powder - granulated garlic - fenugreek - coriander - black pepper - cayenne - cinnamon - allspice - ground ginger - nutmeg - cardamom)
  • 1½ cups red lentils
  • 1 pound organic Roma or other tomatoes
  • 1 organic green or other bell pepper
  • 1 organic jalapeño or other fresh chile (optional)
  • 2 tablespoons apple cider vinegar
  • 2 Atoria’s Family Bakery small naan

Nutrition per serving

Calories 840, Total Fat 14g (18% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 330mg (14% DV), Total Carb. 144g (52% DV), Fiber 24g (86% DV), Total Sugars 14g (Incl. 2g Added Sugars, 4% DV), Protein 43g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the lentil stew ingredients

  • Peel and finely chop the onion; set aside ¼ cup [½ cup] for the tomato salad. 
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Measure 3 tablespoons [6 TBL] berbere spice blend for the stew; set aside the rest for the tomato salad.
  • Rinse the lentils.
  • Cut away the cores from the tomatoes; coarsely chop the tomatoes. Set aside half for the salad.

2

Cook the lentil stew

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in 3 tablespoons [6 TBL] berbere spice blend and cook until fragrant, about 1 minute. 

Add the lentils and 4 cups [7 cups] water and bring to a boil. Cook, stirring occasionally, until the lentils are completely tender and starting to fall apart, 18 to 20 minutes. Add half the tomatoes and cook, stirring occasionally, until just softened, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper. While the lentil stew is cooking, prepare the tomato salad.

3

Make the tomato salad

  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
  • If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling.

In a medium bowl, stir together the remaining onion and tomatoes, bell pepper, apple cider vinegar, 2 teaspoons [4 tsp] berbere spice blend, 1 to 2 tablespoons oil, and as much jalapeño as you like. Season to taste with salt and pepper and more berbere. Let stand, stirring occasionally, until ready to serve. 

4

Toast the naan

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. 

Serve

Transfer the lentil stew and tomato salad to separate individual bowls and sprinkle with any remaining berbere spice blend. Serve with the naan. 

Kids Can!
  • Press the garlic (if you have a press). 
  • Measure the onion and garlic.
  • Rinse the lentils.
  • Measure the water for the lentil stew.
  • Time the stew.