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 

Directions

1. Heat the olive oil in a large pot over medium heat.

2. Sauté leeks until soft, about 2 minutes. 

3. Add ginger, berbere and cayenne spice and sauté an additional minute.

4. Add broth, lentils, tomatoes, and celeriac. Bring to a low boil and stir. 

5. Lower to simmer and cook until lentils are soft and the celeriac is tender, about 30 minutes.

6. Stir in spinach or kale and cook until wilted, about 2 minutes. 

7. 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.