By Golda Smith
I love Ethiopian food and whether you are vegan, vegetarian or a full-on meat eater, there is something flavorful for you to eat. My favorite Ethiopian restaurant in my city is approximately 40 minutes away which means I don’t get there often. One thing I encourage people to do when grocery shopping is to try something new every week so two weeks ago, while I was browsing the spice aisle I saw something that caught my eye. A bottle of berbere spice blend made its way into my shopping cart and I’m so excited to use it!
Berbere is a chile and spice blend used in many Ethiopian dishes. I like the Frontier Coop line of spices which you can purchase online if your local market does not carry it. Warning…if you don’t like spicy foods then this may not be for you.
1 Cup Lentils
3 Cups Water
28 oz Can of Organic Tomatoes
2 T Berbere spice mix
1lb of Sprouted Tofu, cubed
- Combine all the ingredients in a pot and bring to a boil over high heat. Cover the pot and reduce heat to a simmer.
- Stir often and cook until the lentils are soft and the stew becomes thick (approximately 30-40 minutes).
- Serve over sprouted quinoa or rice and enjoy.