Ethiopian-Style Red Lentil Stew
with Butternut Squash, String Peas & Toasted Naan
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
When red lentils meet fragrant berbere spice, the rest is Ethiopian food history. Misir wot, as it’s known, is a profoundly tasty vegetarian concoction that has a place of honour among the nation’s many stews. The hearty lentils don’t take long to cook with an undercurrent of garlic. Match the colour with chunks of butternut squash, contrasted by string peas and green pepper. This meal begins with oven-hot naan in hand.
We will send you:
- 15ml Minced garlic
- 100g String peas (sugar snap peas or snow peas)
- 300g Diced butternut squash
- 1 Green pepper
- 15ml Apple cider vinegar
- 200g Red lentils
- 30ml Vegetable demi-glace
- 2 Naan
- 9g Berbere Bounty spices (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
11 g
Saturated Fat
2 g
Sodium
920 mg
Total Carb
147 g
Sugars
15 g
Protein
38 g
Fibre
18 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the string peas crosswise on an angle. Halve, core and medium-dice the green pepper.
Make the stew
In a medium pot, heat a drizzle of oil on medium-high. Add the garlic, lentils, string peas, squash, green pepper and spices. Sauté, 1 to 2 min., until fragrant. Add the vinegar, demi-glace and 3 cups water (double for 4 portions); bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, 12 to 16 min., until most of the liquid has been absorbed and the lentils have softened; season with S&P.
Toast the naan
Meanwhile, toast the naan directly on an oven rack, 2 to 3 min., until warmed through. Transfer to a cutting board and cut into wedges.
Plate your dish
Divide the stew between your bowls. Serve the naan on the side. Bon appétit!
