Mixed Legume Stew (Yetsom Beyaynetu)

Mixed Legume Stew, known as Yetsom Beyaynetu, is a cherished Ethiopian dish that combines an array of legumes with aromatic spices. This vegetarian stew blends lentils, chickpeas, and split peas, simmered with a medley of turmeric, cumin, and paprika, creating a wholesome meal with layers of flavor. The rich textures and savory taste make it a comforting choice for various occasions, offering warmth and nourishment with every serving. It’s an excellent option for those looking to enjoy a nutritious and flavorful meal that celebrates traditional Ethiopian flavors.

Ingredients

• 1 cup red lentils
• 1 cup chickpeas, cooked
• 1 cup yellow split peas
• 1 whole onion, chopped
• 3 cloves garlic, minced
• 1 inch piece ginger, grated
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• 4 cups vegetable broth
• 1 Tbsp olive oil

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onions, garlic, and ginger, and sauté for 2 to 3 minutes until the onions are translucent.
3. Stir in the turmeric, cumin, and paprika, and cook for another minute until the spices are fragrant.
4. Add the red lentils, cooked chickpeas, yellow split peas, and vegetable broth, and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 30 to 35 minutes until the legumes are tender.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with fresh cilantro.

Keywords: Dinner, Legumes, Vegetarian, Nutritious, Stew, Ethiopian

Spice Rack: Turmeric, Cumin, Paprika

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