Nancy M - Ethiopian Spicy Tomato Lentil Stew

This is by Isa Chandra Moskowitz of the Post Punk Kitchen website. (The recipe is no longer searchable on the website as it is from around 2006). Unfortunately, I do not have a photo of the stew, but will upload one the next time I make it.

Equipment: Large soup pot and another pot for cooking the lentils.

Cooking Time is approx. 40 minutes, not including prep time.

Servings: Not listed in recipe, but will make at least 6 servings.

Ingredients:

• 1 cup brown lentils (cook ahead or start cooking at least 10 minutes before starting the stew)

• 1 large yellow onion, diced small

• 2 carrots, peeled and chopped into slices

• 4 cloves garlic, minced

• 2 tablespoons fresh ginger, grated

• 10 plum tomatoes, chopped (I use 2 cans of diced tomatoes)

• ½ cup of tomato paste

• 1 cup of vegetable broth

• 1 cup frozen green peas

Spice Blend :

• 2 tsp ground cumin

• 2 tsp paprika

• 1 tsp ground fenugreek

• 1/2 tsp dried thyme

• 1/4 tsp ground cardamom

• 1/4 tsp ground coriander

• 1/8 tsp ground allspice

• 1/8 tsp ground cloves

• 1/8 tsp ground cinnamon

• 1/8 tsp cayenne powder

• 1/2 tsp salt

Directions:

Start cooking the lentils now if they have not been made ahead (simmer as directed on the package).

In a large pot over medium heat, sauté the onions and carrots for 10 minutes. Use a splash of veggie broth or water to keep them from sticking (or your preferred non-oil method of cooking).

Add the garlic, ginger, and spice blend. Sauté for 5 more minutes.

Add the chopped tomatoes, cook 5 more minutes.

Add the tomato paste and mix, then add the broth. Simmer until bubbling.

Add the cooked lentils and green peas; simmer for 15 minutes.