Berbere Lentil Stew

Berbere | Entree | Vegan

Serves: 4

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 can diced tomatoes (14 oz)
  • ⅓ cup Mama Kicks Berbere Sauce
  • 1 cup spinach or kale
  • Salt & pepper to taste
  • Lemon wedges (optional)

Method:

  1. Start base: Heat oil, add onion, carrots, and garlic. Cook 5–6 min until soft and golden.
  2. Bloom spices: Stir in Berbere Sauce, cook 1–2 min to unlock flavors.
  3. Simmer: Add lentils, broth, tomatoes. Bring to boil, then reduce heat. Simmer 20–25 min, stirring occasionally, until lentils are tender. Add more broth if too thick.
  4. Finish with greens: Stir in spinach/kale to wilt.
  5. Taste + balance: Season with salt, and add a squeeze of lemon for brightness if desired.
  6. Serve: Hot, with bread or rice for dipping.

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