AuthorChef Naza HasebenebiYields1 ServingCategoryAfrican
This filling vegan dinner is Sudanese in origin but gets taken up a notch with the addition of Eritrean spices and techniques. If you're looking to go plant-based a few times a week, try this recipe as the stew can be easily paired with rice, injera, naan, or pita or steamed veggies.
Ingredients
Directions
Preheat a medium pan (on medium-high heat) and add the olive oil (allow it to heat up for a couple of minutes) then add in the diced onions, dash of salt and sauté for 5-6 minutes, stirring often.
Once the onions become translucent, add in the minced garlic and sauteed for 2 minutes or until the garlic starts to change colour.
Add in the berbere, stir and sauté (be careful not to burn) while adding 1 tablespoon of warm/hot water (to prevent burning). Cover, lower the heat to medium, and cook for 2 minutes.
Add the crushed tomatoes to the pot and stir. Cover the pot and allow it to cook for 10-12 minutes.
Add cumin, stir, and cover the dish to cook for 3-5 minutes and then add in the green lentils and thawed Molokhia and stir well.
Cover and cook for an additional 10-12 minutes.
Add salt to taste and green bell peppers when you turn off the pot.
Serve the stew on top of the rice with salad and/or freshly sliced avocado.
Bring a medium pot to medium-high heat and add the olive oil.
Once the oil has heated up, add the onions and saute for 3 minutes with a dash of salt (stirring often).
Add in the garlic and remaining spices (cinnamon, turmeric, cloves, bay leaves, anise) and saute for 2-3 minutes while stirring.
Add in the rice and stir. Add the water, sea salt and stir.
Bring the pot to a boil, cover and reduce the heat to medium.
Cook the rice until all the water has been absorbed, remove from the heat and allow to sit covered for 10 minutes.
Taste and enjoy with your Molokhia stew and fresh/steamed veggies.
Ingredients
Directions
Preheat a medium pan (on medium-high heat) and add the olive oil (allow it to heat up for a couple of minutes) then add in the diced onions, dash of salt and sauté for 5-6 minutes, stirring often.
Once the onions become translucent, add in the minced garlic and sauteed for 2 minutes or until the garlic starts to change colour.
Add in the berbere, stir and sauté (be careful not to burn) while adding 1 tablespoon of warm/hot water (to prevent burning). Cover, lower the heat to medium, and cook for 2 minutes.
Add the crushed tomatoes to the pot and stir. Cover the pot and allow it to cook for 10-12 minutes.
Add cumin, stir, and cover the dish to cook for 3-5 minutes and then add in the green lentils and thawed Molokhia and stir well.
Cover and cook for an additional 10-12 minutes.
Add salt to taste and green bell peppers when you turn off the pot.
Serve the stew on top of the rice with salad and/or freshly sliced avocado.
Bring a medium pot to medium-high heat and add the olive oil.
Once the oil has heated up, add the onions and saute for 3 minutes with a dash of salt (stirring often).
Add in the garlic and remaining spices (cinnamon, turmeric, cloves, bay leaves, anise) and saute for 2-3 minutes while stirring.
Add in the rice and stir. Add the water, sea salt and stir.
Bring the pot to a boil, cover and reduce the heat to medium.
Cook the rice until all the water has been absorbed, remove from the heat and allow to sit covered for 10 minutes.
Taste and enjoy with your Molokhia stew and fresh/steamed veggies.
