Ingredients
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1 cup teff grain (or substitute with quinoa for a gluten-free option)
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2 cups water
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1/2 cup lentils (red or brown)
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1/2 red onion, finely chopped
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2 cloves garlic, minced
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1 tablespoon olive oil
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon ground turmeric
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1/4 teaspoon cayenne pepper (adjust to taste)
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1 Salt and black pepper to taste
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1 Fresh cilantro leaves for garnish
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1 Sliced avocado for topping (optional)
Directions
Dive into the Ethiopian-inspired flavors of this Vegan Breakfast Bowl, and enjoy the combination of earthy teff, spicy lentils, and aromatic spices.
This breakfast bowl can be customized with your favorite toppings such as sliced tomatoes, fresh chilies, or a drizzle of tahini. Adjust the level of spiciness to your preference by adding more or less cayenne pepper.
Steps
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1
Done
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Rinse the teff grain (or quinoa) thoroughly under cold water. In a saucepan, combine the rinsed teff and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the teff is tender and the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. |
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2
Done
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In a separate saucepan, rinse the lentils and cook them according to the package instructions until they are tender but not mushy. Drain any excess water. |
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3
Done
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In a large skillet, heat the olive oil over medium-high heat. Add the chopped red onion and sauté for 2-3 minutes until softened. |
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4
Done
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Add the minced garlic, ground cumin, paprika, ground turmeric, cayenne pepper, salt, and black pepper to the skillet. Stir well and cook for another 2 minutes until the spices become fragrant. |
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5
Done
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Add the cooked lentils to the skillet and stir to coat them with the spiced onion mixture. Cook for an additional 3-4 minutes to meld the flavors. |
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6
Done
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To assemble the breakfast bowl, spoon the cooked teff (or quinoa) into serving bowls. Top with the spiced lentils and garnish with fresh cilantro leaves and optional sliced avocado. |
