Ethiopian Red Lentil and Vegetable Stew

Step 1

Heat the oil over medium-high heat in a Dutch oven or other heavy soup pot.

Step 2

Add the onion, reduce heat to medium and cook 5-6 minutes or until beginning to soften.

Step 3

Add the carrots, celery and red bell pepper. Continue cooking another 5-6 minutes or until softened.

Step 4

Add the garlic, ginger and Berbere spice. Give it a stir and cook briefly or until the garlic and ginger are fragrant.

Step 5

Add the turnips and the vegetable broth. Bring to a boil, reduce heat to medium and cook 5-6 minutes.

Step 6

Add the lentils and petite diced tomatoes.

Step 7

Cover with the lid slightly ajar. Simmer over medium-low for 25-30 minutes or until the turnips and lentils are tender.

Step 8

Season to taste with salt and black pepper.

Step 9

Add the cilantro.

Step 10

Serve in bowls garnished with cilantro and a dollop of yogurt if desired.