Dinner
Ethiopian-style red lentil stew
Inspired by misir wot: warm, spiced and gentle.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Protein, fibre, iron, vitamins A and C, B vitamins, unsaturated fats
LeafUp › Plates › Ethiopian-style red lentil stew
You need (serves 2)
- A cup of red lentils (about 190 g)
- Two onions, finely chopped
- Two garlic cloves and a piece of ginger
- Two spoons of berbere, or paprika with cumin and a pinch of chilli (2 tbsp)
- Half a tin of chopped tomatoes (200 g)
- A spoon of rapeseed oil (1 tbsp)
- Brown rice or flatbread to serve
How to make it
- Cook the onions slowly in the oil for 10 minutes, then add the garlic, ginger and spices.
- Add the rinsed lentils, the tomatoes and about three times the lentils’ volume of water, and simmer for 20 minutes, stirring now and then.
- Serve with brown rice or flatbread.
Allergens This plate contains gluten (flatbread). Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
