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
- 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.