Ingredients
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For the Lentil Sauce:
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1 cup dried brown or green lentils, rinsed and drained
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1 onion, finely chopped
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3 cloves garlic, minced
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1 -inch piece of ginger, minced
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2 tablespoons olive oil
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1 tablespoon berbere spice blend (adjust to taste for spice level)
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1 teaspoon paprika
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1/4 teaspoon ground cinnamon
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1 can (14 oz) diced tomatoes
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2 cups vegetable broth
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1 Salt and pepper to taste
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1 Fresh cilantro leaves for garnish (optional)
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For the Pasta:
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8 oz (about 225g) gluten-free or regular pasta
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1 Salt for pasta water
Directions
Berbere spice blend is traditionally quite spicy, so adjust the quantity to suit your spice tolerance. You can find it in specialty stores or online. Feel free to use any type of pasta you prefer, whether it’s gluten-free or regular.
Steps
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1
Done
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In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. |
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2
Done
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Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant. |
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3
Done
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Add the berbere spice blend, paprika, cumin, coriander, turmeric, and cinnamon. Stir well to coat the onions, garlic, and ginger in the spices. |
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4
Done
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Add the rinsed lentils, diced tomatoes, and vegetable broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the lentils are tender. Stir occasionally. |
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5
Done
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While the lentil sauce is simmering, cook the pasta according to the package instructions in a separate pot of salted boiling water. Drain when al dente and set aside. |
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6
Done
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Once the lentils are tender and the sauce has thickened, taste and adjust the seasoning if needed. |
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7
Done
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To serve, plate the cooked pasta and ladle the spicy lentil sauce over it. Garnish with fresh cilantro leaves if desired. |
