This Ethiopian-inspired stew is a great way to mix up your palate. The flavors are powerful and can pack a spicy punch (optional). It is a delicious pairing for my homemade injera. I use low FODMAP ingredients, but this recipe can be easily modified for a variety of preferences and considerations, retaining all of the flavor and satiating qualities of this nourishing vegetable-based stew.

Preparation: 15 minutes

INGREDIENTS

2 tablespoons garlic infused olive oil (SIBO Compliant)
1 medium leek, diced (only the last 5 inches of the green stalk for SIBO
1-1½ teaspoons freshly grated ginger
1 tablespoon berbere spice
4 cups vegetable broth
1-½ cups dried split lentils
1 14-ounce can diced tomatoes
¾ pound celeriac, diced
3 cups fresh spinach or kale leaves
½ teaspoon cayenne pepper or chili powder
salt and pepper to taste

2 tablespoons garlic infused olive oil (SIBO Compliant)
1 medium leek, diced (only the last 5 inches of the green stalk for SIBO
1-1½ teaspoons freshly grated ginger
1 tablespoon berbere spice
945 ml vegetable broth
128 g to 192 g dried split lentils
1 14-ounce / 28 g can diced tomatoes
340 g celeriac, diced
385 g fresh spinach or kale leaves
½ teaspoon cayenne pepper or chili powder
salt and pepper to taste

Directions

Heat the olive oil in a large pot over medium heat.
Sauté leeks until soft, about 2 minutes.
Add ginger, berbere and cayenne spice and sauté an additional minute.
Add broth, lentils, tomatoes, and celeriac. Bring to a low boil and stir.
Lower to simmer and cook until lentils are soft and the celeriac is tender, about 30 minutes.
Stir in spinach or kale and cook until wilted, about 2 minutes.
If needed, add more berbere spice and cayenne pepper, garlic-infused olive oil, salt and pepper to taste, and serve.

Tips

**For people who are sensitive to spice, use ¼ teaspoon of berbere because it adds a lot of heat.
**You can play with the combination of spices in this dish. I love the ginger flavor and often add extra.