MISE EN PLACE

  • 1/4 C peanut oil or vegetable oil
  • 2 C red onion, peeled, thinly sliced
  • 1 T + 1 tsp Kosher salt
  • 3 T garlic, peeled, minced
  • 2 T fresh ginger root, peeled, minced
  • 1 T habañero chile, seeded (optional), minced
  • Fire Spice | Berbere packet
  • 1 1/2 C fresh tomatoes, large dice
  • 3 C eggplant, peeled, large dice
  • 1 1/2 C red bell peppers, large dice
  • 2 C carrots, peeled, large dice
  • 1 1/2 qt vegetable stock (low sodium)
  • 2 C sweet potatoes, peeled, large dice
  • 2 tsp fresh rosemary leaves, chopped fine
  • 1 tsp fresh thyme leaves, picked
  • 1 bay leaf
  • 3/4 C dry red lentils, rinsed
  • 2 T lemon juice, fresh squeezed
  • 1 T Dijon mustard

Prep Time: 50 min
Cook Time: 1 hr
Serves: 6 – 8

HOW – TO

  • Heat the peanut oil in a large, heavy pot over high heat.
  • Add red onion and season with 1 T of salt.
  • Reduce heat to medium and cook stirring occasionally for 5 min, until softened
    and translucent.
  • Add garlic, ginger and habañero and continue cooking for another 2-3 min until fragrant.
  • Add Fire Spice | Berbere packet and cook, stirring, for 2 min.
  • Add the tomatoes and cook for 3 min, stirring occasionally.
  • Add eggplant, red peppers and 1 tsp of salt, and cook an additional 5 min.
  • Stir in the carrots, stock, sweet potatoes, rosemary, thyme, bay leaf, and lentils.
  • Simmer an additional 35 min or until vegetables are tender.
  • Finish to taste with lemon juice and Dijon mustard.
  • Remove the bay leaf and serve with your favorite grain or flatbread.
  • Traditionally, this dish is served with injera, a leavened Ethiopian bread made from teff flour.