2 comments

Ethiopian Lentils with Berbere Spice

Ethiopian food is a favorite of mine because it can be prepared with all types of legumes and veggies, and it’s ultimately paired with gluten-free 100% Gluten-Free Teff Injera, which I find myself craving uh-lot. I usually make a batch of this recipe and enjoy it for lunch and dinner throughout the week. You can season this recipe to taste, and you can add different ingredients. Try chickpeas, quinoa, yellow peppers, cauliflower and/or sweet potato. It’s all about the Berbere Spice, so you add what you like to make it yours. Be sure to share any excellent combinations with us!Makes: about 6-10 servings
Time: 35 mins

Tools:
Large pot
Chef’s knife
Baking pan

Ingredients:
Try to buy everything organic. Here’s why.
6 cups vegetable broth (make your own)
2 cups dry green lentils
1/2 yellow onion, chopped
1 jalapeno pepper
1 cup carrots, chopped
2-4 cloves garlic
1 tsp fine ground sea salt, or more, to taste
2 tbsp Berbere Spice, or more to taste
1 tbsp fresh squeezed organic lemon juice
Fresh ground black pepper to taste

 

Let’s get started.

Heat oven to 400°F.

Rinse lentils with water and remove any small stones that you may find.

Slice pepper in half and remove the seeds. Place face down in a baking pan and roast for about 15-20 minutes, or until the skins turn brown and black in spots. You can also use tongs or a skewer to pierce the pepper, then rotate it over a high flame (I sometimes use my gas burner) to achieve the brown/black skin. I usually do this for a few minutes at first and then roast. Remove pepper from the oven and carefully peel off the skin. Chop into very small pieces and set aside.

In a large pot, bring lentils and broth to boil, reduce heat to medium-high and simmer, uncovered, for 10 minutes.

While simmering, chop up your onion (how-to tip), your carrots and mince your garlic.

Add jalepeno, onion, carrots, garlic, and Berbere spice to your simmering lentils. Reduce heat to medium and cook covered for another 30 minutes, or until most of liquid is absorbed. Stir in fresh lemon juice. Season with extra sea salt, fresh ground pepper or more Berbere to taste.

Serve with 100% Teff Injera or cooked quinoa, brown or wild rice and enjoy!

Store in an airtight glass container in the fridge.

 

- – -
Do you like this recipe?

Be a doll and Tweet about it, Pin it and/or share it on Facebook (I bet some folks out there in the world will be thankful you did).
Sharing rules!

And because I love YU…

Read the comments or add yours.

Comment Rules

  1. Meghan

    I made this dish over the weekend, and it was incredible! Rich and spicy and layers of different flavors, as good as what they serve at my favorite Ethiopian restaurant. Thanks!

  2. Tye

    amazing. delicious. and very easy to make.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>