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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, we reached deep into the spice drawer to explore the exciting flavors of East Africa. What we created was a rich berbere spice blend featuring not one, not two, but 12 unique spices.
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, Sesame.
Instructions
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.