A hearty and flavorful Ethiopian-inspired lentil stew, perfect for a comforting meal.
Rinse the lentils under cold water until the water runs clear.
Rinsing removes excess starch and ensures a cleaner flavor.
In a large pot, heat a splash of oil over medium heat and sauté the diced onion until translucent.
Stir frequently to prevent the onion from burning.
Add the minced garlic and chopped chilies to the pot, cooking until fragrant.
Lower the heat if the garlic starts to brown too quickly.
Stir in the spices: turmeric, cumin, paprika, cinnamon, clove, black pepper, and red pepper flakes.
Toast the spices briefly to enhance their aroma.
Add the rinsed lentils, diced tomatoes, diced carrot, chopped bell pepper, and vegetable broth to the pot.
Ensure the broth covers the ingredients for even cooking.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25-30 minutes, stirring occasionally.
Check the lentils for doneness; they should be tender but not mushy.
Stir in the fresh spinach and cook for an additional 5 minutes until wilted.
Add the spinach just before serving to retain its vibrant color.
Serve the stew hot, garnished with additional black pepper if desired.
Pair with injera or rice for a complete meal.
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