Spicy Ethiopian Lentil Stew

Hearty, bold, and packed with warming spices, this lentil stew combines berbere seasoning, red potatoes, and fresh spinach for a flavorful Middle Eastern-inspired meal.

Ingredients

• 2 tbsp olive oil (Paducah Olive Oil Co.)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 ½ tsp fresh grated ginger

• 1 tbsp berbere spice (Paducah Olive Oil Co.)

• 4 cups vegetable broth

• 1 ½ cups dried split red lentils

• 1 (14 oz) can diced tomatoes

• 3 medium red potatoes, diced

• 3 cups fresh spinach leaves, lightly packed

• Cayenne pepper, salt, and pepper (to taste – Paducah Olive Oil Co.)

Instructions

1. Heat oil in a large pot over medium heat.

2. Add garlic, ginger, berbere, and cayenne; cook for 1 minute.

3. Stir in broth, lentils, tomatoes, and potatoes. Simmer, stirring occasionally, until lentils are soft and potatoes are tender.

4. Add spinach and cook until wilted. Season with salt and pepper to taste.

5. Serve hot with warm bread or rice.