TOTAL TIME 25mins
PREP 5 MINS
COOK 20 MINS
This was adapted from a recipe on vegweb (http://vegweb.com/recipes/beans/3088.shtml), to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn’t quite achieve the heights of my favorite Ethiopian restaurant, but it’s quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika
1⁄2 onion, diced
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
1⁄2 small sweet potatoes or 1⁄2 small yam, diced
1⁄4 red sweet bell pepper, diced
1 teaspoon olive oil
2 tablespoons lentils (split red)
1 -2 teaspoon tomato paste
1 cup water
3⁄4 teaspoon paprika
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground fenugreek
1⁄4 teaspoon ground ginger
salt or soy sauce
-saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.
-add the red bell pepper and saute for an additional minute.
-add the lentils, tomato paste and water.
-bring water to a boil.
-add the paprika, coriander, allspice, fenugreek and ginger.
-lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.
add salt, soy sauce and black pepper as needed, and serve.