Ethiopian Red Lentil Stew with Berbere, Tomato Salad, and Toasted Naan

Name: Ethiopian Red Lentil Stew with Berbere, Tomato Salad, and Toasted Naan
Ingredients: 1 organic red onion; 1 or 2 cloves organic peeled fresh garlic; Sunbasket berbere spice blend (sweet paprika - onion powder - granulated garlic - fenugreek - coriander - black pepper - cayenne - cinnamon - allspice - ground ginger - nutmeg - cardamom); 1½ cups red lentils; 1 pound organic Roma or other tomatoes; 1 organic green or other bell pepper; 1 organic jalapeño or other fresh chile (optional); 2 tablespoons apple cider vinegar; 2 Atoria’s Family Bakery small naan

sunbasket.com

For this red lentil stew, we reached deep into the spice drawer to explore the exciting flavors of East Africa. What we created was a rich berbere spice blend featuring not one, not two, but 12...

View full recipe on sunbasket.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at sunbasket.com.

Share this recipe:

Cooking tools:

Saucepan
Stove
Wooden spoon
Chef's knife
Cutting board
Measuring spoon
Measuring cup

Ingredients

1 organic red onion
1 or 2 cloves organic peeled fresh garlic
Sunbasket berbere spice blend (sweet paprika - onion powder - granulated garlic - fenugreek - coriander - black pepper - cayenne - cinnamon - allspice - ground ginger - nutmeg - cardamom)
1½ cups red lentils
1 pound organic Roma or other tomatoes
1 organic green or other bell pepper
1 organic jalapeño or other fresh chile (optional)
2 tablespoons apple cider vinegar
2 Atoria’s Family Bakery small naan