Ethiopian Berbere Spiced Lentils
These Ethiopian berbere spiced lentils are amazing! The tangy flavors are distinct and mildly spicy.
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Course dinner, lunch, Main Course, mezze
Cuisine california, Ethiopian, fusion, vegan
Servings 6
Calories 265 kcal
- 2 cups dried split red lentils
- 5 cups water
- 4 cloves garlic minced
- 1 onion diced
- 1 tsp olive oil
- 5 tomatoes chopped
- 4 tbsp berbere spice
- ½ tsp cayenne pepper
- 1 tsp salt
- 2 tbsp tomato paste
Boil lentils in water for 20 minutes.
Meanwhile,in a deep sauté pan over medium heat, fry the garlic and onions in oil until toasty 3-5 minutes.
Add chopped tomatoes, salt and cook until tomatoes release juices.
Add berbere spice, salt and tomato paste and cook for 5 minutes.
When lentils are soft, add spiced tomato and onion mixture to the lentils and simmer for 10 minutes to combine.
Taste for salt and adjust if needed.
Serve with salad of lettuce, tomato, cucumber, tomato, avocado and cabbage mixed with lemon juice and rice.
Calories: 265kcalCarbohydrates: 45gProtein: 17gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 756mgPotassium: 908mgFiber: 21gSugar: 5gVitamin A: 1055IUVitamin C: 23mgCalcium: 60mgIron: 8mg
Keyword berbere, dairy-free, lentils, plant-based, soup, vegan