Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 700 grams of diced sweet potatoes and 300 grams of diced carrots with 2 tablespoons of berbere spice blend, 2 teaspoons of sea salt, and 2 tablespoons of fresh lemon juice; toss well to coat all vegetables thoroughly and let them cure for at least 4 hours, or preferably overnight, in the refrigerator.

2. 2

   Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large red onion, finely chopped, and sauté for 8-10 minutes until softened and lightly browned, stirring occasionally.

3. 3

   Stir in 4 minced garlic cloves and 1 inch piece of grated fresh ginger to the pot and cook for 1 minute until fragrant.

4. 4

   Add the cured sweet potatoes and carrots from the bowl to the pot, along with the remaining 1 tablespoon of berbere spice blend, and cook for 5 minutes, stirring to ensure the spices are well distributed.

5. 5

   Pour in 4 cups of vegetable broth and 1.5 cups of rinsed red lentils, bringing the mixture to a simmer; then reduce heat to low, cover, and cook for 30-35 minutes, or until the lentils are tender and the vegetables are soft, adding 1 cup of water if the stew becomes too thick.

6. 6

   Stir in 2 tablespoons of pomegranate molasses during the last 5 minutes of cooking.

7. 7

   Taste the stew and adjust seasoning if necessary before serving the Cured Root Vegetable and Lentil Stew hot, garnished with 0.5 cup of fresh pomegranate seeds.