Veggie Foodie

Ingredients:

• 2 tbsp. olive oil
• 1 medium onion, diced
• 3-4 garlic cloves, minced
• 1 1/2 tsp. freshly grated ginger
• 1 1/2 tbsp. berbere spice blend, to taste (https://www.amazon.com/Frontier-Berbere-Seasoning-ORGANIC-Bottle/dp/B005WDVQHG)
• 1/2-1 tsp. cayenne pepper, or to taste, optional
• Poblano pepper chopped into medium size pieces, optional
• 1 1/2 cups dried split red lentils, washed 3 times
• 4-5 medium size tomatoes diced or 1-14 oz. can diced tomatoes
• 3-4 San Marzano tomatoes diced, from can, optional
• 3 medium red potatoes, about 3/4 lb. total, cut into cubes
• 3-4 celery ribs, chopped into medium size pieces
• 2 carrots, chopped into medium size pieces
• 32 fl oz vegetable broth
• 3 cups fresh baby spinach leaves, sliced and lightly packed
• 2 tbsp lemon juice
• 1 1/2 tsp salt or to taste

Method:

1. To the Instant Pot pot, add the oil and put it on sauté mode
2. Add onion, carrots, potatoes and sauté for 3-4 minutes
3. Add celery, poblano chili and salt and sauté for 2-3 minutes
4. Add garlic, ginger, berbere spice and cayenne and sauté 2-3 minute more
5. Add washed lentils, tomatoes and stir a few times
6. Add 32 fl oz vegetable broth, cover the pot and switch it to a mode with cooking time of 15 minutes
7. When cooking is done and cooled, open pot and put it to sauté mode
8. Stir in spinach, add lemon juice and continue to cook just until spinach is wilted, about 2 minutes
9. Turn off the pot and serve the stew with rice or any bread

Serves: 5-6

Inspiration source:

https://www.connoisseurusveg.com/spicy-ethiopian-lentil-stew/

Remarks:

You can add a bit more berbere and cayenne, if desired.