Vegetarian Entrée: Spicy Ethiopian Stew W / Choice Of Light Lemon Lentil Or Spicy Sweet Potato Soup Or Mixed Green Salad Recipe

Prep vegetables: dice the onion, mince the garlic, and grate the ginger. Rinse red lentils and set aside.

Heat olive oil in a heavy pot over medium heat. Add onion and a pinch of salt; cook until translucent, about 5-7 minutes.

Stir in minced garlic and grated ginger until fragrant, 1-2 minutes.

Add berbere spice and tomato paste; cook, stirring, for 1-2 minutes to bloom the spices.

Pour in crushed tomatoes and vegetable broth. Bring to a simmer.

Add red lentils. Reduce heat to a gentle simmer and cook, stirring occasionally, until lentils are tender and stew thickens, about 25-30 minutes.

Season with salt to taste. If desired, adjust spice level with extra berbere.

Keep warm until serving. This stew serves as the main component of the plate.

Rinse red lentils. Dice onion, carrot, and celery.

In a pot, heat olive oil over medium heat. Add onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Add garlic; cook 1 minute until fragrant.

Stir in lentils, vegetable broth, cumin, turmeric, and salt to taste.

Bring to a boil, then reduce to a simmer. Cook until lentils are tender, about 15-20 minutes.

Stir in lemon juice; adjust salt. Serve warm.

Heat olive oil in a pot over medium heat. Add onion and garlic; sauté until translucent, 5 minutes.

Add diced sweet potatoes, grated ginger, smoked paprika, and cayenne; cook 2-3 minutes.

Pour in vegetable broth and coconut milk. Bring to a boil, then reduce to a simmer.

Simmer until sweet potatoes are very tender, about 15-20 minutes.

Blend partially or fully for desired texture. Season with salt to taste. Serve warm.

Rinse and dry mixed greens. Slice cucumber, halve cherry tomatoes, and thinly slice red onion.

Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make a light vinaigrette.

Toss greens, vegetables, and vinaigrette just before serving.