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.
Yields6 Servings
Yields6 Servings
Berbere Spice Mix
  • 2tbsp coriander
  • 2tsp fenugreek
  • 1tsp black pepper
  • 1/2tsp allspice
  • 1/2teaspoon cardamom
  • 1/2cup chopped onion flakes
  • 1/4cup paprika
  • 2tsp Salt
  • 1tsp cinnamon
  • 1tsp nutmeg
  • 1tsp ground dry ginger
For The Stew:
  • 2tsp olive oil
  • 1cup lentils
  • 6cloves of garlicminced
  • 1 red onionthinly sliced
  • 1 potatofinely diced
  • 2 Carrotsfinely diced
  • 1 large red bell pepperfinely diced
  • 1 Tomatodiced
  • 2cups button or cremini mushroomssliced
  • 5-6cups of vegetable stock
  • 1tbsp lemon juice
  • 2heaping tbsp of berbere spice mix
  • 1tsp Dijon Mustard
  • 1tsp finely thyme
  • 1tsp rosemary
Gomen Wat (Master’s Class Only)
  • 1pound kale rinsedtrimmed and chopped
  • 8cloves garlicminced
  • 2tablespoons fresh gingerminced
  • 1 medium yellow onionchopped
  • 1 green bell pepper sliced
  • 1/2teaspoon paprika
  • 1/2teaspoon ground allspice
  • 1/2teaspoon ground turmeric
  • 1teaspoon Salt
  • 1tablespoon fresh lemon juice
  • 1/2cup vegetable stock
  • 1tablespoon olive oil
  • 1tablespoon olive oil
  • 2cups water
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.