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:
In the same bowl with berbere spice, add lemon juice, rosemary, thyme and mustard. Fully incorporate ingredients together and set aside.
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.
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.
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.
Tip: Can be served with rice or bread
Gomen Wat (Master’s Class Only)
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.
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.