Ethiopian Lentil Stew

February 24, 2014

Some of you may know (and some of you may not) that we have a child who is adopted from Ethiopia. When we went to Ethiopia to get him we fell in love with the food there and I knew I'd have to try to find some recipes I could make here at home. After we came home we discovered an Ethiopian chef (who also happens to be adopted and was raised in Sweden) named Marcus Samuelsson. He quickly became one of my favorite chefs! This recipe for lentils is from his cookbook "The Soul Of A New

1 c. lentils
1/4 c. extra virgin olive oil
1 medium red onion, diced
2 garlic cloves, minced
1 (15 oz.) can diced tomatoes
1/2 c. frozen edamame (traditionally fava beans are used but I have also used lima beans here)
Juice of 2 lemons
2 t. berbere (or chili powder)
1 T. fresh parsley, chopped
1/2 t. salt

Combine the lentils with 3 c. water in a large saucepan, bring to a boil, then reduce the heat to a simmer and simmer for 20 minutes or until tender. Drain. Heat the olive oil in a large saute pan. Add...
See the full directions on my site

Nutritions

Calories
409

Sodium
414mg
17% DV

Fat
1g
2% DV

Protein
29g
58% DV

Carbs
68g
23% DV

Fiber
33g
133% DV