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Ethiopian Spiced Lentils

If you're looking to explore the rich, aromatic world of Ethiopian cuisine, these Ethiopian Spiced Lentils are the perfect place to start. This hearty, protein-packed dish combines red lentils with a warming blend of spices that will transform your ordinary dinner into something truly special. I've found that this recipe is not only budget-friendly but also incredibly nutritious, making it perfect for both weeknight dinners and meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Ethiopian
Servings 6

Ingredients
  

  • 2 cups red lentils rinsed and sorted
  • 1 large onion finely diced
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 3 tablespoons berbere spice blend
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • Salt and pepper to taste

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes.
  • Add garlic and ginger, cooking for another minute until fragrant.
  • Stir in berbere spice, cumin, and turmeric. Toast the spices for 30 seconds to release their flavors.
  • Add tomato paste and cook for 1 minute, stirring constantly.
  • Pour in the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.
  • Once lentils are tender and have absorbed most of the liquid, season with salt and pepper to taste.
  • Let the dish rest for 5 minutes before serving - it will thicken slightly as it stands.