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57
5 from 5 votes

Ethiopian Lentil Dish

Vegan
Prep time
20 mins
Cook time
45 mins
Total time
1 hours 5 mins

Ingredients

  • 1 cup Fassica red lentils
  • 1 can (14.5 oz) diced tomatoes w/ juices
  • 1 can (14 oz) coconut milk
  • 4 cups baby spinach
  • 3 cups vegetable broth 
  • 2 large yams, peeled & cut into small pieces
  • 1 cup yellow onion, thinly sliced
  • 2 tbsp avocado or olive oil
  • 1 tbsp Fassica Berbere (hot spice blend)
  • Fassica Brown Teff Injera and/or White Ivory Teff Injera (Ethiopian bread)

Preparation

  1. In a large pot, heat the oil over medium heat. 
  2. When the oil is hot, add the onions and saute until softened, for about 3-4 minutes. 
  3. Sprinkle the Berbere seasoning into the pot. 
  4. Add the lentils, broth, yams, and tomatoes to the pot. 
  5. Let the mixture come to a boil.
  6. Reduce the heat to low and simmer until the lentils are soft which should take about 15-20 minutes. 
  7. Pour the coconut milk into the pot. 
  8. Over low heat, let the mixture cook for 3-5 minutes.
  9. Stir in the spinach. 
  10. Remove from heat once the spinach is wilted.
  11. Serve with rolled up Teff Injera.
Ethiopian Lentils with Berbere with Fassica Foods
Ethiopian Lentils with Berbere
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