Instant Pot Ethiopian Lentil Stew

• servings: 3 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 ½ tablespoon oil (use oil of choice)

1 inch ginger (10 grams, chopped)

2 large garlic cloves (7 grams, chopped)

1 medium red onion (120 grams, sliced)

3 stalks of green onion (chopped)

1/2 teaspoon cumin powder

2 teaspoons berbere spice (adjust to taste)

salt (to taste, little more than 1/2 teaspoon)

2 tablespoons tomato paste

3/4 cup red lentils (135 grams)

2 cups vegetable broth (divided)

25-30 baby spinach leaves

cilantro or parsley (to garnish)

Directions

Press the saute button on your Instant Pot. Once it displays hot, add the oil and then add the chopped ginger, garlic, red onion & spring onion.

Cook the onion, ginger and garlic for around 3 minutes until softened. Then add the cumin powder and berbere spice. Also add the salt, mix well and cook for few seconds.

Add the tomato paste, red lentils and stir for 30 seconds. Then add 1.5 cups vegetable broth and close the lid.

Press the manual or pressure cook button and cook on high pressure for 6 minutes, with the pressure valve in the sealing position.

Quick release the pressure and then press the saute button.

Add the remaining 1/2 cup of the vegetable broth if desired at this point. I added the remaining 1/2 cup. Stir in the spinach leaves. Let it simmer for 1 minutes or until the spinach leaves have wilted.

Serve this Instant Pot Ethiopian Lentil Stew with injera (the Ethiopian flat-bread) or plain rice! You may garnish it with cilantro or parsley.

Nutrition

• Calories: 251 kcal
• Total Fat: 7 g
• Sodium: 825 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 15 g
• Total Sugars: 3 g
• Protein: 12 g