There is something magical about walking into a kitchen filled with warm, exotic aromas long before dinner is even ready.
This Cozy Berbere-Spiced Lentil Stew with Root Vegetables, Fennel, and Pasta is built around a vibrant seasoned tomato broth loaded with brown lentils, potatoes, and tender power greens.
A little kick of Berbere spice complements carrots, sweet potatoes, and fresh fennel, and that’s part of what makes this bowl so special. There’s a fun interplay of bold spices and a sort of delicate sweetness, with a rich finish of fig balsamic vinegar.
This stew is deeply flavorful and satisfying, and it’s deliciously comforting on a chilly autumn evening.
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- Strawberry Blueberry Granola
- Harissa Tofu Scramble
- Black Bean Ratatouille
- Easy Cream of Tomato Soup
- Lentil Tempeh Burgers
- Creamy Broccoli Pasta with Fresh Basil and Pistachios
- Perfect Chocolate Pudding
- Sour Cherry Crisp
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COZY BERBERE-SPICED LENTIL STEW WITH ROOT VEGETABLES, FENNEL, AND PASTA
1 large Vidalia onion, chopped
1 garlic clove, minced
6 cups vegetable broth
3 cups water
8 ounces dried green lentils, sorted and rinsed
1 15-ounce can crushed tomatoes
1 15-ounce can tomato sauce (no-sugar, no-oil added)
2 pounds Yukon Gold potatoes, peeled, diced
1 medium sweet potato, peeled, diced
1 large bulb fennel, trimmed and sliced
2 ribs of celery, chopped
2 large carrots, peeled and thinly sliced
1 1/2 teaspoons Berbere seasoning
1 teaspoon cumin
3 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
1 bay leaf
To Finish
5 ounces fresh Power Greens, roughly chopped
fig balsamic vinegar (or other flavored balsamic of your choice)
cooked whole wheat pasta
Instructions
Combine first 17 ingredients (onion through bay leaf) in a large Electric Pressure Cooker.
Lock lid in place. Select High Pressure and set the timer for 20 minutes.
After the cooking is complete, allow the pot to rest for about 10 minutes, and then use the quick release method to release the remainder of the pressure. When valve drops, carefully remove lid.
Carefully remove the bay leaf. Use an immersion blender to create a slightly creamier texture, if desired.
To finish, stir in power greens, and allow to wilt. Add a generous splash or two of fig balsamic vinegar.
Ladle hot soup into individual serving bowls. Add warm cooked pasta to each soup bowl. Serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen