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Lentils Ethiopean AND CARROT STEW Recipe

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This recipe for Lentils Ethiopean AND CARROT STEW, by , is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barbara Berrocal

Category:
Category:

Ingredients:  
Ingredients:  
1.5 cups of red lentils
1 large carrot shredded or diced into very small cubes
1 large white onion finely diced
2-3 cloves of garlic minced
1 thumb-sized piece of ginger peeled and minced or finely diced
2 tablespoons of the Berbere spice blend or chili powder. Add less if you donít want it too spicy.
1-2 tablespoons of olive or vegetable oil
2.5 cups of water
Optional: 3 tablespoons of tomato puree or 2 large tomatoes diced. Mine does not include this.

Directions:
Directions:
First, heat oil in a fairly large heavy bottom pot on medium heat. Once hot, add the diced onion. Sweat them out for 3-5 minutes. Afterwards, add the minced garlic and ginger. Stir often to prevent burning.
Once the onions have become translucent, add the Berbere or chili powder. Stir until all the ingredients have been coated with the spice. Finally, add the carrots, lentils, and 2.5 cups of water. Bring to a rolling boil, before bringing the heat down to a gentle simmer. Cover the pot and allow to simmer for at least 15 minutes.
After about 15 minutes the carrots should have softened and some of the lentils should have burst. Continue to stir and mash up the lentils more with your spoon until you get your desired consistency. Adjust the liquid and spices if necessary. Remove the pot from the heat, and enjoy!

Personal Notes:
Personal Notes:
https://lifevegans.com/mesir-wot/

 

 

 

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