Here’s a simple recipe that is quick and just in time for the fall weather. Ethiopian stew has LOTS of flavor!
You may make this ahead of time and freeze, thaw and add to crock pot for 8 hours on low heat. It will be ready once you arrive home!
Ethiopian Stew Recipe
INGREDIENTS:
16 oz red lentils
1 14oz can of diced tomatoes
1-32 oz of vegetable broth
1-2 cups of water
4 large sweet potatoes-sliced thickly or chunked
1 yellow onion
1 small can of tomato paste
2 T. of Ethiopian Spice from Wild Tree or the following spices: paprika, sea salt, cayenne pepper, cinnamon, coriander, cardamom, cumin, ground mustard, ginger, allspice, clove, fennel, nutmeg, garlic, onion
I soaked my red lentils in water for 4 hours. I rinsed them and they sprouted in my instant pot. I added all ingredients to my Instant Pot and cooked for 20 minutes on Soup mode.
You may also add all ingredients to a crock pot for 8 hours.
OR make ahead, freeze–thaw and cook! EASY!
