Ethiopian Red Lentil and Vegetable Stew

Three bowls of Ethiopian Red Lentil Vegetable Soup.

4.75 from 12 votes

Ethiopian Red Lentil and Vegetable Stew

One spoonful of this flavor-packed berbere-spiced stew will have you hooked! Vegan Ethiopian Red Lentil and Vegetable Stew is hearty yet loaded with healthful goodness and comes together in a little over an hour!

Prep Time30

Cook Time45

Total Time1 15

Course: Soups and Stews

Cuisine: African

Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

3 tablespoons canola oil
1 large onion chopped
2 medium carrots chopped
2 stalks celery chopped
1 small red bell pepper seeds and membranes removed, chopped
4 cloves garlic minced
1 tablespoon minced ginger
2 tablespoons Berbere spice
2 medium turnips peeled and cut into 1/2-inch cubes
8 cups vegetable broth
1 1/2 cups red lentils inspected for debris and rinsed
1 can (15-ounce) petite diced tomatoes undrained
1/2 cup chopped cilantro plus more for garnish
Salt and freshly ground black pepper to taste
Yogurt plant-based or regular

Instructions

Heat the oil over medium-high heat in a Dutch oven or other heavy soup pot.
Add the onion, reduce heat to medium and cook 5-6 minutes or until beginning to soften.
Add the carrots, celery and red bell pepper. Continue cooking another 5-6 minutes or until softened.
Add the garlic, ginger and Berbere spice. Give it a stir and cook briefly or until the garlic and ginger are fragrant.
Add the turnips and the vegetable broth. Bring to a boil, reduce heat to medium and cook 5-6 minutes.
Add the lentils and petite diced tomatoes.
Cover with the lid slightly ajar. Simmer over medium-low for 25-30 minutes or until the turnips and lentils are tender.
Season to taste with salt and black pepper.
Add the cilantro.
Serve in bowls garnished with cilantro and a dollop of yogurt if desired.

Notes

SUBSTITUTIONS:

Can use potatoes, sweet potatoes, or rutabaga in place of turnips.

TIPS:

To inspect lentils for debris, pour a small amount onto a white paper plate, then spread them out. When finished inspecting, bend the plate and easily pour them into the stew.
Add dried spices directly to the fat early in the cooking process so they can “bloom.”

MAKE AHEAD:

Can be made 1-2 days ahead of time. Cool completely then refrigerate.
Reheat on the stovetop or in the microwave.

FREEZER-FRIENDLY:

Freeze in small, airtight containers for 2-3 months.
Thaw in the refrigerator or microwave. Reheat in the microwave or on the stovetop.

Nutrition