Ethiopian · PANTRYHOP RECIPE
Mekelesha-Spiced Lentil Stew
40 minutes · 6 servings · vegan
This stew uses a common Ethiopian spice profile for a pantry-friendly lentil dish.
Ingredients
Check you have the quantities below.
- 2 cups brown lentils, rinsed
- 2 large onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 5 cups water
- 1 1/2 teaspoons salt
Let’s make it
- Cook onions in oil over medium heat for 10 minutes until soft.
- Add garlic, ginger, tomato paste, cumin, cardamom, and cinnamon. Cook 1 minute.
- Add lentils, water, and salt. Simmer 20 to 25 minutes until tender and thick.
- Serve hot with injera or rice.
Use a small amount of cardamom and cinnamon for a gentle flavor that many children enjoy.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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