In order to bring you the best organic produce, some ingredients may differ from those depicted.
Ethiopian red lentil stew with berbere, tomato salad, and toasted naan
Dairy-Free, Soy-Free, Vegan, Spicy, Protein Plus
2 Servings, 840 Calories/Serving
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.
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
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
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.
Wash produce before use
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.
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.
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.
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.
Transfer the lentil stew and tomato salad to separate individual bowls and sprinkle with any remaining berbere spice blend. Serve with the naan.
- 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.