Scott: Slight adjustments to amount of berbere and liquid measurements

2024-11-12T01:17:09Z

Slight adjustments to amount of berbere and liquid measurements

← Older revision		Revision as of 01:17, 12 November 2024
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	* 6 stalks of green onion		* 6 stalks of green onion
	* 1 teaspoon cumin powder		* 1 teaspoon cumin powder
	* 4 teaspoons berbere spice		* 3 teaspoons berbere spice
	* 0.5 teaspoon salt		* 0.5 teaspoon salt
	* 4 tablespoons tomato paste		* 4 tablespoons tomato paste
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	# Press the saute button on your Instant Pot. Add the oil, saute the chopped ginger, garlic, red onion and spring onion.		# Press the saute button on your Instant Pot. Add the oil, saute the chopped ginger, garlic, red onion and spring onion.
	# Cook the onion, ginger and garlic until softened. Then add the cumin powder, berbere spice, and salt. Mix well and cook for few seconds.		# Cook the onion, ginger and garlic until softened. Then add the cumin powder, berbere spice, and salt. Mix well and cook for few seconds.
	# Add the tomato paste, red lentils and stir for 30 seconds. Then add ~~1.5~~ cups vegetable broth and close the lid.		# Add the tomato paste, red lentils and stir for 30 seconds. Then add 3 cups vegetable broth and close the lid.
	# Press the manual pressure cook button and cook on high pressure for 6 minutes.		# Press the manual pressure cook button and cook on high pressure for 6 minutes.
	# Quick release the pressure and then press the saute button.		# Quick release the pressure and then press the saute button.
	# Add the remaining 1/2 cup of the vegetable broth if desired at this point. Let it simmer until the spinach leaves have wilted.		# Add the remaining 1 cup of the vegetable broth if desired at this point. Let it simmer until the spinach leaves have wilted.
	# Serve this Instant Pot Ethiopian Lentil Stew with injera (the Ethiopian flat-bread) or plain rice. Garnish with cilantro or parsley.		# Serve this Instant Pot Ethiopian Lentil Stew with injera (the Ethiopian flat-bread) or plain rice. Garnish with cilantro or parsley.

Scott: initial page setup

2021-11-19T02:22:24Z

initial page setup

New page

== Ingredients ==

* 3 tablespoon oil
* 2 inch ginger
* 4 large garlic cloves
* 2 medium red onion
* 6 stalks of green onion
* 1 teaspoon cumin powder
* 4 teaspoons berbere spice
* 0.5 teaspoon salt
* 4 tablespoons tomato paste
* 1.5 cup red lentils
* 4 cups vegetable broth
* 50-60 baby spinach leaves
* cilantro or parsley

== Directions ==

# Press the saute button on your Instant Pot. Add the oil, saute the chopped ginger, garlic, red onion and spring onion.
# Cook the onion, ginger and garlic until softened. Then add the cumin powder, berbere spice, and salt. Mix well and cook for few seconds.
# Add the tomato paste, red lentils and stir for 30 seconds. Then add 1.5 cups vegetable broth and close the lid.
# Press the manual pressure cook button and cook on high pressure for 6 minutes.
# Quick release the pressure and then press the saute button.
# Add the remaining 1/2 cup of the vegetable broth if desired at this point. Let it simmer until the spinach leaves have wilted.
# Serve this Instant Pot Ethiopian Lentil Stew with injera (the Ethiopian flat-bread) or plain rice. Garnish with cilantro or parsley.

== Comments ==

Adapted from From [https://www.cookwithmanali.com/ Cook with Manali]

Ethiopian Lentil Stew - Revision history

Scott: Slight adjustments to amount of berbere and liquid measurements

Scott: initial page setup