Ethiopian Lentil Stew

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

1. Press the saute button on your Instant Pot. Add the oil, saute the chopped ginger, garlic, red onion and spring onion.
2. Cook the onion, ginger and garlic until softened. Then add the cumin powder, berbere spice, and salt. Mix well and cook for few seconds.
3. Add the tomato paste, red lentils and stir for 30 seconds. Then add 1.5 cups vegetable broth and close the lid.
4. Press the manual pressure cook button and cook on high pressure for 6 minutes.
5. Quick release the pressure and then press the saute button.
6. Add the remaining 1/2 cup of the vegetable broth if desired at this point. Let it simmer until the spinach leaves have wilted.
7. 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 Cook with Manali