Ethiopian spices can have a way to delight our taste buds. For a hearty meal fold in chopped fresh spinach at the end of cooking and serve with rice and roasted butternut squash.
Yield: about 8 cups
Ingredients
- 1 ½ cups red lentils*
- 1 ½ cups onion, chopped
- 1 cup celery, diced, (optional)
- 3 cloves garlic, minced
- 1 small container spinach* (142g/5 oz)
- 5 cups water
- 5 Tbsp tomato paste, (½ can)
- 2 Tbsp ginger zest, (22 g/.8 oz)
- 3-5 tsp berbere (I use 3 tsp)
- ¾ tsp salt, optional
Instructions
- In large pan, sauté onions without oil until they begin to brown then add the garlic. Stir briefly taking care it doesn’t burn.
- Add lentils, water and tomato paste to the pan. Stir to mix and break down the tomato paste. Cover and cook until lentils are soft, about 30 minutes on stove top or 7 minutes in pressure cooker/Instant Pot. Allow pressure to drop naturally.
- Add the ginger zest, berbere, salt and spinach. Mix well to incorporate.
- Serve with rice and if desired roasted butternut squash.
Note
- Wash lentils before using. Check this link for more information about red lentils and how to wash.
- Spinach is an option. When substituting fresh spinach with frozen spinach. 10 oz frozen spinach is about 20 oz fresh.