For the soup swap I did with my Veggin Around Dinner club, I made Sabrina's Berbere Stew that I learned about when I attended the Healthy Lifestyle Expo in LA last Fall. This recipe is SO incredibly easy and delicious, I almost felt like I was cheating my swap partner. It tastes like I put a lot more effort into it than I actually did. Because I was swapping, I doubled the recipe below. Doubling the recipe made enough for another family, our family, another friend and I still have some in my freezer. Next time, no need to double.
I do not have the rice cooker Sabrina suggested, so I poured the ingredients into a huge pot, brought it to a boil, then simmered for an hour and a half. This time I used dried red lentils from Dekalb Farmer's Market, but I have also made it with the Trader Joe steamed lentils. I used the entire package of the steamed lentils, and you do not have to cook the stew as long when the lentils are already steamed.
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| The ingredients, PLUS dried or cooked lentils and water |
Sabrina's Berbere Stew
from Healthy Lifestyle Expo
Berbere Stew
2 and 1/2 cups red lentils
2 jars Muir Glen Portobello Mushroom Sauce (or other fat free, low sodium pasta sauce)
½ cup BBQ sauce of choice
½ cup BBQ sauce of choice
1 tbl berbere spice
4 cups water (or fill to 10 cup line in cooker – we fill the 2 empty Muir Glen bottles w/water)
Directions
(See mine above) or if you have a rice cooker:
(See mine above) or if you have a rice cooker:
Pour ingredients into rice cooker. Press button to cook on “brown rice” setting.
Our favorite Berbere spice is available here:
She recommends making it in the Zojirushi 10-Cup Rice Cooker:
The Zojirushi will take about 90 minutes to finish cooking, and then it automatically goes into a “warming” setting. These actually improve over time and taste even better the second day, when the flavor is intensified.
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