Did you panic buy dried goods like lentils and now you don’t know what to do with them? Never fear! Isolation Eats is here to show you how to make a flavor-packed stew using mostly items in your pantry.
Isolation Eats – Ethiopian Stew from FBC Social Media on Vimeo.
Recipe for Ethiopian Red Lentil Stew
2 tbsp olive oil, divided
2 medium sweet onions, sliced
6 cloves of garlic, minced
1/2 tsp whole coriander, toasted and then crushed
4 cups chicken stock
2 cups red lentils, rinsed (if you don’t rinse them, they will still be edible, but the texture will be grainy)
1 tbsp chili powder
1 tbsp smoked paprika
1 tsp salt
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cayenne pepper
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground cardamom
1/2 cup parsley
Garnishes
dollop of sour cream or Greek yogurt
a few spoonfuls of quinoa or rice
Heat, on medium high heat, 1 tbsp of olive oil in large pot and sauté the onions and garlic for about 8 minutes, until tender. Toss in the ground coriander. Then add the chicken stock. Bring to a simmer. Add the lentils. Then all of the spices, everything except for the parsley. Let simmer for 30 minutes. Then add the parsley and stir in the other tablespoon of olive oil. Serve with a dollop of sour cream and a few spoonfuls of quinoa or other grain.
Hi! I’m April. I work on staff here at FIRST designing a bunch of things for print and Web. Host (and sometimes substitute teacher) of the Always Learning Online Sunday School Class. I love to tell stories, particularly the ones about what God is doing in the lives of our church family.
