Spicy Red Lentil Stew
Ingredients
- 2 teaspoons canola oil
- 2 cups red onions, chopped
- 1 tablespoon fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1½ tablespoons berbere spice
- 3 cups vegetable broth
- 1 cup dried, small red lentils
- ¼ teaspoon salt
- ¼ cup fresh cilantro, finely chopped
- 4 cups cooked basmati rice
Directions
- On medium-high heat, warm a large pot.
- Add oil and onions.
- Cook till the onions are tender.
- Add the ginger and garlic, then cook for 5 minutes.
- Stir in tomato paste and berbere spice.
- Whisk in the broth, then bring to a simmer.
- Rinse lentils, then add to the pot.
- Partially cover and cook for 40 minutes or until the lentils are tender.
- Before serving, stir in salt, sprinkle with cilantro, then serve over rice.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 280 (30 from fat) |
| Total fat | 3.5g |
| Saturated fat | 0g |
| Cholesterol | 0mg |
| Sodium | 290mg |
| Carbohydrate | 55g (7g dietary fiber, 4g sugar) |
| Protein | 11g |
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