Ethiopian stew

Ingredients

• 2 tablespoons butter
• 1 onion finely diced
• 2 tablespoons berbere spice mix (cumin, nutmeg, all spice, paprika, coriander, cardamom, cinnamon, ginger, onion powder)
• 3 cloves garlic minced
• 2 carrots peeled and sliced
• 2 ribs of celery sliced
• 2 cups sweet potatoes peeled and cubed
• 2 chicken breasts
• 1 cup green split lentils dried
• 1 can 540mL/19oz diced tomatoes (including juices),
• 1 cup chicken stock

after cooking

• juice from 1/2 a lemon
• 1 teaspoon brown sugar
• salt if needed

Instructions

• Melt butter in a medium pan over medium heat. Add the onion and cook 5-8 minutes, until cooked through.
• Add the berbere, cardamom, paprika, ginger and garlic, and cook for 1-2 more minutes, until fragrant.
• Place the onion mixture in the slow cooker along with all remaining ingredients.
• Cook on low for 6 hours.
• Gently stir in the lemon juice, brown sugar, and salt (if needed).
• Serve with flatbread and yogurt.