I don’t know why I’m always so amazed when something from Susan’s website turns out so well. I guess there’s some part of me that, no matter how great everything always turns out, still expects it all to taste like… well… health food.
None of that here. These meals are healthy and filling and tasty, and not once while I ate an entire four full servings of this stew over the past week did I feel like I was eating health food.
This recipe for Berberé Stew was so flavorful and delicious that I didn’t even bother pairing it with a starch like rice, as Susan suggested, or even my beloved injera, the traditional sour Ethiopian bread. I just spooned this stew up plain, and it was perfect.
I had to make a few changes: my spice cabinet is not as well-stocked as Susan’s. Of the spices she included, I used coriander, nutmeg, cloves, cinnamon, paprika, cayenne pepper, black pepper and salt. Because I was lacking a few, I added more of the ones I did use. I especially liked the flavor of the cinnamon, and I upped the amount by about double.
To make my life easier, I used canned lentils and whole tomatoes, which is what I had. I ran a knife through the tomatoes in their can before dumping them into the pot, and I actually liked the chunky texture they lent the stew.
All in all, this was a quick and easy meal that I can make from ingredients I always have on hand. It’s definitely a must-try for all of you out there who like Ethiopian food!