Eat Well Live Free - Ethiopian Lentil Stew

by Jillena Hernandez

With a foundation of vegetables, legumes and serious spice, exploring the Ethiopian palate has created a playground for me in my kitchen. Lentils, split peas, black eyed peas, garbanzo beans all take on new forms and a new life when they are pulverized, mashed and stewed.

My love affair with Ethiopian cuisine came at a time in my life when I was struggling with weight and the loss of comforting foods. The foods are so explosive with flavor and most dishes can be or are already made vegan.

Marcos and I had another couple over for dinner this weekend and we served three basic Ethiopian dishes: lentil stew, warm cabbage with tumeric and a vegetable chili curry. We served it on injera, the spongy slightly sour pancake bread on platters to share- with no silverware. We had a total of two plates to wash up after dinner! This fantastic recipe was adapted from The Soul of a New Cuisine by Marcus Samuelsson. I found a sparkling used signed copy of it in a New York City booked store!

Ethiopian lentil stew - recipe here.