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Ethiopian Lentil and Vegetable Stew

Home / Recipes / Ethiopian Lentil and Vegetable Stew

October 19, 2018

Print Recipe
Ethiopian Lentil and Vegetable Stew
Week of 10.22.2018 to 10.26.2018 Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Course Main Dish
Servings
Yields 6 Servings
Ingredients
Berbere Spice Mix
  • 2 tbsp coriander
  • 2 tsp fenugreek
  • 1 tsp black pepper
  • 1/2 tsp allspice
  • 1/2 teaspoon cardamom
  • 1/2 cup chopped onion flakes
  • 1/4 cup paprika
  • 2 tsp Salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground dry ginger
For The Stew:
  • 2 tsp olive oil
  • 1 cup lentils
  • 6 cloves of garlic minced
  • 1 red onion thinly sliced
  • 1 potato finely diced
  • 2 Carrots finely diced
  • 1 large red bell pepper finely diced
  • 1 Tomato diced
  • 2 cups button or cremini mushrooms sliced
  • 5-6 cups of vegetable stock
  • 1 tbsp lemon juice
  • 2 heaping tbsp of berbere spice mix
  • 1 tsp Dijon Mustard
  • 1 tsp finely thyme
  • 1 tsp rosemary
Gomen Wat (Master's Class Only)
  • 1 pound kale rinsed trimmed and chopped
  • 8 cloves garlic minced
  • 2 tablespoons fresh ginger minced
  • 1 medium yellow onion chopped
  • 1 green bell pepper sliced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon Salt
  • 1 tablespoon fresh lemon juice
  • 1/2 cup vegetable stock
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 2 cups water
Course Main Dish
Servings
Yields 6 Servings
Ingredients
Berbere Spice Mix
  • 2 tbsp coriander
  • 2 tsp fenugreek
  • 1 tsp black pepper
  • 1/2 tsp allspice
  • 1/2 teaspoon cardamom
  • 1/2 cup chopped onion flakes
  • 1/4 cup paprika
  • 2 tsp Salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ground dry ginger
For The Stew:
  • 2 tsp olive oil
  • 1 cup lentils
  • 6 cloves of garlic minced
  • 1 red onion thinly sliced
  • 1 potato finely diced
  • 2 Carrots finely diced
  • 1 large red bell pepper finely diced
  • 1 Tomato diced
  • 2 cups button or cremini mushrooms sliced
  • 5-6 cups of vegetable stock
  • 1 tbsp lemon juice
  • 2 heaping tbsp of berbere spice mix
  • 1 tsp Dijon Mustard
  • 1 tsp finely thyme
  • 1 tsp rosemary
Gomen Wat (Master's Class Only)
  • 1 pound kale rinsed trimmed and chopped
  • 8 cloves garlic minced
  • 2 tablespoons fresh ginger minced
  • 1 medium yellow onion chopped
  • 1 green bell pepper sliced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon Salt
  • 1 tablespoon fresh lemon juice
  • 1/2 cup vegetable stock
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 2 cups water
Instructions
How to Make the Berbere spice blend:
  1. In a small bowl combine the coriander, fenugreek, black pepper, allspice, cardamom, onion flakes, paprika, salt, cinnamon, nutmeg and ginger.
How To Make The Stew:
  1. In the same bowl with berbere spice, add lemon juice, rosemary, thyme and mustard. Fully incorporate ingredients together and set aside.
  2. Heat olive oil in a saucepan. Add the onions, herbs and garlic. Sauté, stirring frequently, over medium heat until the onions are translucent and just beginning to turn color.
  3. Add the lentils and stir well. Add the tomatoes, mushrooms, potatoes, carrots and bell peppers along with the berbere spice mixture until spices are well incorporated. If needed add a little stock. Add remaining vegetable stock and bring to a boil.
  4. Cover with a lid and let the sauce simmer on medium-low heat about 30 minutes or until the lentils are cooked and soft. If the mixture gets too dry, add more water or stock. Add salt and more ground black pepper if needed. Turn off the heat and serve hot.
  5. Tip: Can be served with rice or bread
Gomen Wat (Master's Class Only)
  1. Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the kale and sauté until tender. Add ½ cup vegetable stock and simmer.
  2. Add the green pepper slices, lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook until peppers are soft, about 5 minutes. Serve along with the Lentil Stew.


Tagged With: Dairy-free, Gluten-free, Vegan

Reader Interactions

  • My 11 year old daughter was born to cook and she had the time of her life!
    She learned a lot of cooking skills, made a ton of great food and played games in the process.
    They also gave her a very nice printed booklet with recipes, and made a wonderful YouTube video of the class.
    Lindy, San Mateo
  • I used them last week for my twins (boy/girl) 9th birthday party. It was fantastic!
    The location, decorations, etc. were all top notch.
    They handled all the details from start to finish (set up and clean up too!)
    Carolyn, Redwood City
  • Best summer camp my 8 year old daughter ever had! She's comfortable and confident in the kitchen now,
    either cracking eggs, or rolling cookie dough, or mixing on the side.
    She is always so happy at the end of day talking about what they learned!
    Newaur, Burlingame
  • Our kids are 14 and 12, and enjoy cooking immensely.
    This is a wonderful little school - easy-going and knowledgeable instructors,
    inviting little kitchen, very clean and friendly.
    Lisa, San Jose
  • I love to cook with my daughter.
    She has taught both my husband and her friends how to cook these dishes.
    Her confidence in the kitchen is astounding.
    This is the ONLY camp that she has asked to repeat next year.
    An, Burlingame
  • My 7 year old son has been begging for cooking lessons. He had a blast!
    They made so much food, Dad enjoyed it for dinner and
    he was so impressed that his son had made it all from scratch.
    Sharon, Redwood City

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Simmone

Simmone is one of our fantastic Chefs & she is part of our Product Team at Junior Chefs Stars. Born and raised in San Francisco, Chef Simmone’s fondest memories where growing up in the kitchen with her grandmother and mother cooking and baking using food to bring the family together. A tradition that she continues with her own son. When Chef Simmone is not cooking in the kitchen you can find her on the soccer field referring youth soccer and coaching baseball.
(ServSafe, First Aid & CPR Certified)

Dina

Dina joined Junior Chef Stars in 2017. She has worked in the finance industry over 10 years and now serves as our Program Director. She grew up learning how to cook from her mother. After becoming a mother herself she developed a passion for cooking, making wholesome meals for her family is priority. When Dina is not at the office you will find her driving her kids to soccer practice or a gymnastics recital. Her hobbies include cooking, running and volunteering around the community.
(First Aid & CPR Certified)

Yazmin

Yazmin is one of our newest employees at Junior Chef Stars, she found her love of cooking from a very young age. Her favorite memories are helping her mother out in the kitchen and making tortillas by hand with her grandmother. She further advanced her culinary skills by taking cooking classes in school which gave her the confidence and creativity in the kitchen. She loves trying new recipes and experimenting with different flavors.
(ServSafe, First Aid & CPR Certified)

Mikey

Mikey was born in the Philippines, while raised in the Bay Area. From a very young age he developed his love for cooking from his mother and sister. He grew up cooking and eating traditional Filipino food. He has years of experience working in the food industry and worked at Boudin Bakery for 4 years prior to joining Junior Chef Stars. He loves to cook different types of traditional Filipino food and he loves creating brand new flavorful dishes. .
(ServSafe, First Aid & CPR Certified)

Angelina

Angelina was born and raised in the SF Peninsula. Despite her young age, her passion for cooking is very old school. Staying true to her Nicaraguan roots, Angelina enjoys using fresh fruits and vegetables in her creations and cooking meals from scratch. Making good honest food is something she keeps very close to her heart. If you don’t catch Angelina cooking in the kitchen, you can more than likely find her at school, dancing, working out, and of course, eating. She’s excited to share her love for food with anyone who’s willing to try something new.
(ServSafe, First Aid & CPR Certified)

Mary

Mary, joined the Junior Chef Stars Team in 2017. She’s a certified baking fanatic and loves to bring in delicious treats to share with our team! Mary grew up in Utah and moved to the Bay Area as a teenager. She grew up loving to cook and bake with her mother Dorothy, another amazing baker (we can verify this). When Mary isn’t working she loves all things gardening and never turning down a belly rub from her adorable cat Rex, whom we all think looks like the cat from Puss in Boots.
(ServSafe, First Aid & CPR Certified)

Kyle

Chef Kyle graduated from Le Cordon Bleu College of Culinary Arts in San Francisco with an Associate’s Degree in Occupational Culinary Arts. While living in the Philippines, he started cooking at the age of 8 with the primary reason to help take care of his younger brother while his parents were at work, until he developed a passion in food and cooking. He believes that Julia Childs once said that “People who love to eat, are ALWAYS the best people.” In his spare time he enjoys watching the cooking for family, experimenting with recipes and making cupcakes with his nieces at home.”
(ServSafe, CPR & First Aid Certified)

Russell

Chef Russell is one of our most experienced instructors and has a key role within the product development team at Junior Chef Stars. Growing up in the Bay Area he was exposed to all sorts of different cuisine, and was taught by his father (a former chef), the proper culinary skills in the kitchen from a young age. Along with the formal education and etiquette of the food industry he learned from school he’s always been inspired to cultivate his own dishes at home. Russell loves experimenting with flavors and sharing his creations and knowledge of food with others. Constantly coming up with new ways to blend and fuse certain dishes or enhance their flavors. He loves taking his time cooking, and does so among friends who join in for one of his delicious dishes.
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Julia is one of the newest employees of the JCS team. Although she is relatively new to the culinary field, her love and knowledge for cooking has grown tremendously. When Julia is not working hard in the kitchen as one of Junior Chef Stars assistants, you can find her guarding the goal on the soccer field.
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Linda is one of Junior Chef Stars amazing instructor assistants, she has been part of our team since 2017. Linda has always had a passion for working with kids and has three adult children of her own. Linda loves spending time with her two grandkids in her free time and loves to share her love of cooking & baking with them.
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Chef Brian is Junior Chef Stars Owner. He attended the California Culinary Academy of San Francisco in 2001 for its famed Le Cordon Bleu’s Hospitality Management program. Brian brings with him many years of sales, business management, marketing experience and of course his culinary expertise.
Brian gained a passion for cooking from being in the kitchen with his Father and Grandfather as a small child. His favorite cooking memory is baking chocolate chip cookies with his mom as a child. Brian currently lives in Pacifica with his partner and his dog. He enjoys sharing his knowledge and passion for cooking with others and spending as much free time as he has in the kitchen with his friends and family.
(ServSafe, CPR & First Aid Certified)