Spicy Ethiopian-Inspired Red Lentil and Vegetable Stew with Millet

Instructions

1. 1

   Rinse the red lentils under cold running water until the water is mostly clear, then drain well.

2. 2

   Peel and finely dice the onion. Peel the carrots and potatoes, then cut them into approximately 2 cm pieces. Mince the garlic and finely grate the ginger.

3. 3

   Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and carrots and cook for 7–8 minutes, stirring occasionally, until the onion is soft and lightly golden.

4. 4

   Add the garlic and ginger. Cook for 1 minute, stirring continuously, until fragrant.

5. 5

   Add the paprika, cayenne pepper, cumin, and cardamom. Stir for about 30 seconds to bloom the spices without burning them.

6. 6

   Add the diced tomatoes and cook for 4–5 minutes, stirring occasionally, until they begin to break down and form a thick, fragrant base.

7. 7

   Stir in the rinsed lentils, potatoes, water, and salt. Bring the mixture to a boil over medium-high heat.

8. 8

   Reduce the heat to low, partially cover the pot, and simmer for 25–30 minutes. Stir regularly to prevent the lentils from sticking, and cook until the potatoes are tender and the lentils have broken down into a thick stew. Add a little more water if needed.