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Cauliflower & Peas Ethiopian Berbere Stew
Ethiopian Berbere Stew with cauliflower & peas, prepared as a satisfying dinner.
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- 35 min
- Calories
- 431 kcal
- Protein
- 29.7 g
- Carbohydrates
- 76.2 g
- Fat
- 2 g
- Fiber
- 18.9 g
Ingredients
- 80 g red lentils
- 140 g tomato
- 145 g cauliflower
- 110 g peas
Instructions
- Weigh and prepare all ingredients for one serving. Red lentils and tomato quantities are measured as listed; dry grains and flours are weighed dry.
- Toast berbere spices in a saucepan, add tomato and water, then simmer lentils and additions until tender. Adjust thickness and serve.
- Add cauliflower (145 g) and peas (110 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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