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Catering

Eritrean Red Lentil Stew

By Halls 11 Jan 2024

Ingredients

  • Fenugreek 2 teaspoons ground
  • Salt ½ teaspoon
  • Black pepper ½ teaspoonground
  • Nutmeg ½ teaspoon
  • Cayenne pepper 4 tablespoons ground
  • Ground cinnamon ½ teaspoon
  • Allspice ½ teaspoon ground
  • Ground coriander ½ teaspoon
  • Ginger ½ teaspoon ground
  • Garlic powder ½ teaspoon
  • Ground turmeric ½ teaspoon
  • Ground cloves ½ teaspoon
  • Olive oil 2 tablespoons
  • Onion 2 minced
  • Tomato 4 peeled, diced
  • Tomato paste 2 teaspoons
  • Garlic clove 3 crushed
  • Ginger 1 teaspoon minced
  • Ground cumin 1 teaspoon
  • Ground cardamom 1 teaspoon
  • Red lentils 300 g
  • Water 480 ml

Method

  • Add fenugreek, salt, black pepper, nutmeg, cayenne pepper, ground cinnamon, allspice, ground coriander, ginger, garlic powder, ground turmeric and ground cloves to a clean small bowl.
  • Heat a clean medium cast iron skillet - medium heat.
  • Add spices, cook until toasted and turn off heat - approx 2 min.
  • Add olive oil and onion to a clean hot stockpot.
  • Cook - approx 2 min 30 sec.
  • Add toasted spices.
  • Mix vigorously.
  • Cook - approx 4 min 30 sec.
  • Mix in tomato and tomato paste to the stockpot.
  • Cook - approx 2 min.
  • Stir in garlic clove, ginger, ground cumin and ground cardamom.
  • Simmer - approx 2 min.
  • Add red lentils to the stockpot.
  • Stir vigorously until coated - approx 1 min.
  • Add water and bring to boil.
  • Simmer while stirring occasionally - approx 45 min.

By Eyob Haile, chef at Rosebery Hall. He is from Eritrea and this is a vegan recipe from his gastronomy. We've got loads of recipe articles on Halls Life to inspire you. You'll be spoilt for choice!

Topics

Vegan,

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