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November 10, 2023

Ethiopian Lentils w/ Spinach & Butternut and Squash

 

AUTHOR: Chef Gerard Jiron – @losangelescookingschool
SERVINGS: 6
Print Recipe

Ingredients
  

  • 1 small yellow onion , diced 
  • 1 roasted Butternut squash, cube
  • 1 tbs olive oil 
  • 1 tsp berbere 
  • 1 tsp ground coriander 
  • 1/2 tsp ground cumin 
  • 1/2 tsp smoked paprika – (regular paprika will work too) 
  • 1/2 tsp ground turmeric
  • 1 14-oz lentils, drained and rinsed 
  • 3 small-medium carrots, chopped into 1/4 -1/2 inch pieces 
  • 2 cups vegetable stock 
  • 1/2 tsp`salt, or to taste 
  • 2 cups`baby spinach

Instructions
 

  • In a large saucepan or a wok, heat 1 tablespoon of olive oil and add the diced onions. Saute for 2 minutes, then add all the spices – berbere, coriander, cumin, paprika, and turmeric. Saute the onion in the spices for about 5 minutes over medium heat. Lower the heat if it starts to smoke a lot.
  • Add the lentils, chopped carrots, vegetable stock, and salt. Stir well, bring to a boil, then lower the heat and let it simmer uncovered for about minutes, or until the carrots are fully cooked and there is only a little bit of the liquid left.
  • Taste the broth and add more salt if needed. Turn off the heat and stir in the baby spinach until it is wilted.

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