Spicy Ethiopian red lentil stew. 5/23/21

Spicy Ethiopian red lentil stew over kale

When I am making a recipe for the first time I try to stick pretty close to the original recipe before putting my own spin on it. Making Saturday’s red lentil stew, I knew I would need to make at least one major change. The recipe called for 1.5 tablespoons of Berbere spice. The Berbere that we have is from Penzy’x and it is mega-hot! John and I, especially John, like spicy food but even though we reduced the Berbere to 1 teaspoon he thought we should maybe cut it back a little more next time. So start slowly adding the Berbere or else you might not be able to eat your finished dish.

Other changes we made were to add a teaspoon of cumin seed which we cooked first in the oil until it started making little popping sounds. I used half of a large onion which I think made more like a cup and a half of chopped onion. Finally we served this over raw kale greens rather than rice. The kale wilts under the heat of the lentils. I picked out the hard stems and let them cook with the lentils. Portion-size-wise I think the recipe is good for 2 rather than 4. Maybe if you are having rice with it, you can stretch it further.

I thought our dinner was good, not great. If I am using red lentils I really prefer the Afghani dal that we make. It has more depth of flavor. I think we might try this again but add some more flavor instead of just heat.

This entry was posted in Easy, Ethiopian, Healthy tips, Kitchen tips, Legumes, Recipes, stew, Vegan, Vegetables, Vegetarian and tagged . Bookmark the permalink.

1 Response to Spicy Ethiopian red lentil stew. 5/23/21

  1. Pingback: Spicy Ethiopian red lentil stew. 5/23/21 — Omnivore | My Meals are on Wheels

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