Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons of teff flour, 1 tablespoon of apple cider vinegar, 1/4 cup of water, 1 teaspoon of berbere spice blend, and 1/2 teaspoon of garlic powder to create a fermenting base.

2. 2

   Add 500 grams of seitan cubes to the mixture, ensuring they are well coated, and let them marinate at room temperature for 1 hour to subtly 'ferment' and absorb flavor.

3. 3

   Finely dice 2 large onions, mince 6 cloves of garlic, and grate a 2-inch piece of fresh ginger.

4. 4

   Heat 3 tablespoons of vegan niter kibbeh (spiced oil) in a large pot or Dutch oven over medium heat, then add the diced onions and cook for 10-12 minutes until deeply caramelized and fragrant, stirring occasionally.

5. 5

   Stir in the minced garlic and grated ginger, cooking for 2 minutes until aromatic, then add 4 tablespoons of berbere spice blend and 2 tablespoons of tomato paste, stirring constantly for 3 minutes to develop the intense flavors.

6. 6

   Add the marinated seitan and 1 cup of whole red lentils to the pot, pour in 4 cups of vegetable broth, and bring the mixture to a boil before reducing the heat to low, covering the pot, and simmering for 30 minutes.

7. 7

   Stir in 1 teaspoon of salt and continue to simmer, uncovered, for an additional 15-20 minutes, or until the lentils are tender and the stew has thickened to your desired consistency, stirring occasionally to prevent sticking.