Saida’s Kitchen cook-in sauces are for quick and easy recipes that take you on a culinary adventure around the fabulous flavours of Africa. This Ethiopian Tagine Lentil Stew recipe is a historically important dish in the country’s predominantly vegetarian diet. The cooks of Ethiopia have been plant-focussed for a lot longer than us here in the West!
Our Ethiopian tagine sauce was prepared from Saida’s family recipe with tomatoes, onions and a traditional blend of coriander, paprika, cumin, fenugreek spices, plus garlic and chillies.
The lentils are stewed in the tagine sauce to infuse the wonderful flavours into this age-old plant-based dish, which you can serve with chapati bread, traditional injera or a slice of fresh sourdough to soak up the cooking juices.
Add some fresh or powdered chilli to spice up your Saida’s Kitchen Ethiopian tagine sauce to your liking.
- 1 jar of Saida’s Kitchen Ethiopian tagine sauce
- 2 tbsp olive oil or coconut oil
- Half tbsp of diced garlic
- Half tbsp of diced ginger
- 1 medium-size red onion peeled and finely diced
- 250g red or green lentils soaked in water for a half an hour before you start cooking to speed up the cooking process
- 250ml of vegetable stock
- Handful of fresh coriander and a green chilli (optional), both roughly chopped
- Salt and pepper
- Add the oil to a medium pan, add the diced onion, and cook over a medium heat until it turns light brown.
- Drain the lentils and add to the onions, stir 1 minute and then add the vegetable stock, cover with a lid and cook for 8 minutes.
- Stir occasionally to check the lentils are tender, and avoid them sticking to the pan and lower the heat to cook.
- Add SAIDA’S KITCHEN Ethiopian tagine sauce, stir well and cook for another 5 minutes until the sauce thickens slightly. Check the seasoning and add salt and pepper as desired.
- Serve hot with chapati bread or injera, garnished with the chopped coriander and chilli as desired.