Vegan Ethiopian Lentils

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Have you tried lentils? Lentils are so versatile and a lot more filling than you may think.

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My Vegan Ethiopian Lentils are only one of many recipes I have made using lentils. I really enjoy the texture of lentils and they pick up the flavor so well of whatever you are making. I have made Indian, Mexican, Thai Moroccan and more. Some examples include:

Vegan Ethiopian Lentils l #lentils #glutenfree #ethiopian | feedyoursoul2.com

MOROCCAN LENTILS

MEXICAN LENTILS

MASALA LENTILS

THAI RED LENTILS

This recipe was so easy to assemble. I had bought an Ethiopian spice blend at the MIDDLE EASTERN BAKERY AND GROCERY. The rest of the ingredients were pulled from my spice cabinet and pantry. The ingredient picture below shows chicken stock but I found the vegetable stock so I could keep this recipe vegan. It would certainly still be delicious if chicken stock were used.

The base is started with onions and ginger sautéed in a Dutch oven. Then, and take a good look, plenty of spices were added. The spices are cooked enough for their aroma to be released. The spices are followed by the tomato paste cooked out to get rid of its bitterness. The dish is completed by adding the lentils. That’s it. Serve it with INJERA and enjoy.

The cast of characters.

Ingredients

Building the Ethiopian lentil dish.

The Vegan Ethiopian Lentils plated.

Print

Vegan Ethiopian Lentils

Lentils are so versatile and are a blank canvas to work with. My Vegan Ethiopian Lentils are satisfying and so flavorful.
Course dinner, vegan
Cuisine Ethiopian recipe, Gluten free, vegan
Keyword dinner, Ethiopian recipe, gluten free, Lentils, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Author Peter

Ingredients

  • 2 Cups Red lentils
  • 1/2 Whole Onion diced
  • 2 Inces Ginger grated
  • 3 Cups Vegetable stock
  • 2 Tbsp Ethiopian spice blend
  • 2 Tsp Ground coriander
  • 2 Tsp Ground cumin
  • 2 Tsp Smoked paprika
  • 2 Tbsp Tomato paste
  • 2 Tsp Olive oil

Instructions

  • Next, begin heating the oil and once shimmering, add in the onions and ginger. Sauté for 4 – 5 minutes until completely softened. Now add the spices and cook for 2 minutes. Follow the spices with the tomato paste and cook for 2 minutes stirring well.
    Now add in the lentils followed by the stock. Bring to a boil and reduce to a simmer. It will take 10 – 15 minutes to cook the lentils. Test the lentils and once cooked, just make sure everything is mixed well.
    Serve with injera bread. Enjoy!

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