Ethiopian Inspired Lentil Stew with Spinach |
Ethiopian Inspired Lentil Stew with Spinach
Ingredients
1 tablespoon vegetable oil (optional, I used water)
1 large onion, finely chopped
4 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 tablespoon tomato paste
1 teaspoon sea salt
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground allspice
3 whole cloves
1 teaspoon smoked paprika or regular paprika
3 cardamom pods, cracked
1 teaspoon fenugreek, crushed (optional)
Cayenne pepper to taste (optional)
1 and 1/2 cups green lentils (any kind will do)
1/2 cup split green peas (add creamy texture to dish)
5 cups water or vegetable stock (I used vegetable stock)
1 (16-oz package) frozen chopped spinach, defrosted
Directions
In a large pot, sauté the onion in oil or water over a medium heat for about 10 minutes. Add ginger, garlic, all the spices, and tomato paste and cook for another 5-6 minutes. Stir constantly. Add a splash of water if necessary; 1 or 2 tablespoons at a time to prevent from sticking to the pan. Add lentils, split green peas, 5 cups water/vegetable stock and bring it to a boil. Once boiling, lower the heat to medium-low, cover and cook for about 1 hour until the stew is creamy. Stir occasionally. Add spinach, stir and turn off the heat. Taste for salt and serve. Be sure to watch out for cloves and cardamom pods when eating.
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