Ingredients
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1 cup dry red lentils, rinsed and drained
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2 cups water
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1 medium red onion, finely chopped
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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2 tablespoons olive oil
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1 teaspoon berbere spice mix (adjust to taste for spiciness)
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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1 Salt and black pepper, to taste
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1 Fresh cilantro leaves, for garnish (optional)
Directions
Keep an eye on the lentils to prevent them from overcooking and becoming mushy.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped red onion and sauté for 2-3 minutes until they become translucent.
Add the minced garlic and grated ginger to the skillet. Sauté for another 1-2 minutes until fragrant.
Stir in the berbere spice mix, ground cumin, and paprika. Cook for an additional 2 minutes, allowing the spices to toast and release their flavors.
Add the cooked red lentils to the skillet and stir to combine with the spicy onion mixture. Cook for another 2-3 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.
Remove the Ethiopian-Inspired Vegan Lentil Snack from heat and let it cool slightly.
Garnish with fresh cilantro leaves if desired.
Serve this spicy Ethiopian-inspired lentil snack warm or at room temperature, either as a delicious side dish or as a satisfying snack.
This Ethiopian-Inspired Vegan Lentil Snack is a delicious way to experience the bold and spicy flavors of Ethiopian cuisine. Adjust the berbere spice mix to suit your spice tolerance. Enjoy it as a flavorful snack or serve it as a side dish with injera or flatbread for an authentic Ethiopian experience.
Steps
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1
Done
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In a medium-sized saucepan, bring the 2 cups of water to a boil. Add the rinsed red lentils, reduce the heat to low, cover, and simmer for 15-20 minutes or until the lentils are tender and have absorbed most of the water. Remove from heat and set aside. |
