Ingredients
- 1 -2 Tablespoons grass fed organic butter or unrefined coconut oil
- ¼ cup avocado or walnut oil
- 1 large organic onion diced
- 1 1/2 Tablespoons berbere spice (order online or see recipe below)
- 2 teaspoons minced garlic
- 1/2 Tablespoon fresh minced ginger
- 1 teaspoon coriander or cumin
- 1-2 teaspoons smoked paprika
- 1 cup dry lentils soaked for 2 hours- I use sprouted green lentils
- 1 Tablespoons organic tomato paste
- 2 cups or more organic vegetable broth
- 2 tablespoons or more chopped parsley/cilantro (optional garnish)
- sea salt and pepper to taste
Instructions
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Heat up large sauce-pan with oil, butter, then add onions, berbere spice, garlic, ginger ,cumin, and smoked paprika, stir occasionally for about 2-3 minutes until onions is translucent.
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Then add soaked lentils, tomato paste, stir and sauté for about 2-3 more minutes. Add broth if necessary to prevent any burns. Salt
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Bring to a boil and let it simmer until sauce thickens, it might take about 30 minutes or depending on how soft you like your lentils. Throw in some parsley (optional), adjust for salt, pepper and stew consistency. Serve warm
Berbere Seasoning blend if you want to make it yourself- this is used in many Ethiopian dishes
- 1/2 teaspoon fenugreek
- 1/2 cup ground dried New Mexico chiles
- 1/4 cup paprika
- 1 tablespoon salt
- 1 teaspoon ground ginger
- 1 teaspoon onion powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
