How to Make Ethiopian Lentils
Step #1: In a large Dutch oven (or other heavy-bottomed pot), heat the oil over medium heat. Once the oil is shimmering, add the onions and sauté for 3-4 minutes, until softened. If you don’t want to go the store-bought route, then you can try your hand at making your own using this Berbere Spice Mix recipe from the lovely Cate over at Girl Cooks World. This dish is known for its bold, spicy flavor and is typically served with injera, a spongy Ethiopian flatbread used for scooping up the lentils. Ethiopian lentils are a beloved vegan-friendly dish that showcases the vibrant and robust flavors of Ethiopian cooking. Step #2: Add the Berbere seasoning and garlic; toss to coat. Immediately add the broth, yams, lentils, and tomatoes. Allow the mixture to come to a boil, then reduce the heat to low and simmer for 15-20 minutes until the yams are fork-tender and the lentils are soft. Step #3: Add the ginger and coconut milk. Let the mixture cook for another 3 to 5 minutes or so over low heat, then stir in the spinach. Once the spinach is wilted and the dish is heated through, remove from heat. Serve with flatbread or rice, if desired. To reheat, place the lentils in a saucepan over medium heat, stirring occasionally, until heated through. If the mixture seems too thick, add a little water or vegetable broth to adjust the consistency as it warms.
