Name: Ethiopian Lentil and Vegetable Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10 servings
Ingredients: For Berbere Spice Mix :; 2 tbsp coriander seeds; 2 tsp fenugreek seeds; 1 tsp black peppercorns; 1/2 tsp whole allspice; 10 green cardamom pods; 1/2 cup onion flakes or fried onions, (like the ones from French's or sold in packets in Indian store); 6 arbol chiles ((can use dry serrano or Kashmiri chillies as a substitute)); 1/4 cup paprika; 2 tsp salt; 1 tsp cinnamon; 1 tsp nutmeg; 1 tsp ground dry ginger; For the stew:; 5-6 cups of vegetable stock; 1 tbsp lemon juice; 2 heaping tbsp berbere spice mix; 1 tsp wholegrain or Dijon mustard; 1 tsp paprika; 1 cup pink lentils; 1 large red onion or two medium, (thinly sliced); 6 cloves of garlic, (minced); 1 large tomato, (diced); 1 large red bell pepper, (can use green or yellow, finely diced); 2 medium carrots, (finely diced); 2 cups button or crimini mushrooms, (sliced); 1 large sweet potato, (finely diced); 1 tbsp finely chopped rosemary ((if using dry, reduce to 1 1/2 tsp)); 1 tsp finely chopped thyme; Ground black pepper and salt to taste