Last year I attended the Healthy Lifestyle Expo. Jeff and Sabrina Nelson (of VegSource) founded the Healthy Lifestyle Expo as a means to share the health benefits of a plant-based lifestyle. Through plant-based eating Sabrina has been able to overcome significant health challenges (click here for her inspirational story). The Nelson family has done so much to educate others and to further exposure for this way of life.
The last morning of the Healthy Lifestyle Expo began with cooking demonstrations and Sabrina shared her recipe for Berbere Stew. I was struck by the simplicity of this one pot meal and how tasty it was. Needless to say I have been eating a lot of Berbere Stew since returning from the conference. The BBQ sauce makes it taste like baked beans and it is soooo good over brown rice.
I happen to like the Berbere spice, but if you are unsure how your children will react to it, make a batch without it and go from there.
Thanks for such a great recipe Sabrina!
INGREDIENTS2 ½ cups red lentils 2 jars Muir Glen Portobello Mushroom Sauce (or other fat free, low sodium pasta sauce) 2 empty Muir Glen bottles worth of water ½ cup BBQ sauce of choice 1 Tbs Berbere spice (Sabrina’s favorite Berbere spice is available here.) 2 cloves of garlic, minced
Pour all of the ingredients into a rice cooker.
Press button to cook on “brown rice” setting.
Sabrina uses the Zojirushi rice cooker which takes about 90 minutes to finish cooking, and then it automatically goes into a “warming” setting.
The stew actually improves over time and tastes even better the second day when the flavors have had time to intensify.
For a printable version of this recipe click here.