Ethiopian Red Lentil Stew

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Berbere spices toasted and simmered in a red lentils stew with potatoes, kale and sweet winter carrots<br /><br />
Vegetables: Potato; Kale; Cabbage [Vanguarden Farm,Dover, MA]; Tomato; Carrot; Onion [Lost River Farm, Natick, MA] <br /><br />
Legume: Red Lentils<br /><br />
Spice: Paprika, Ginger, Coriander, Cumin, Nutmeg, Cinnamon, Cardamom, Clove, Fenugreek<br /><br />
Gluten-free<br /><br />
Vegan, Gluten-Free<br /><br />
Prep Time: 20 min<br /><br />
Tools: One Pot on stovetop!
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