Connoisseurus Veg · by Alissa★ 5.0 (60)
Spicy Ethiopian Lentil Stew
NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 26%
CARBS 40G64% OF CAL
7G FIBER5G SUGAR27G OTHER
FAT 6G23% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming one-pot lentil and potato stew seasoned with berbere and cayenne, with tender spinach stirred in at the end. Serve with rice or injera for an authentic, comforting vegan dinner.
mainethiopiansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 1 1/2 teaspoons freshly grated ginger
- 1 tablespoon berbere spice blend, (plus more to taste (up to 2 tablespoons if you like a lot of spice))
- 1/2 teaspoon cayenne pepper, (or to taste, optional)
- 4 cups vegetable broth
- 1 1/2 cups dried split red lentils
- 3 medium red potatoes, (about 3/4 lb. total, diced)
- 1 (15 ounce/425 gram) can diced tomatoes
- 3 cups fresh spinach leaves, (roughly chopped and lightly packed)
- Salt and pepper, (to taste)
At a glance
PER SERVING · TIME 50M
CAL 13%·PRO 26%
CARBS 40G64% OF CAL
7G FIBER5G SUGAR27G OTHER
FAT 6G23% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 646mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 569mg
- Calcium
- 81mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 646MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.