The Ethiopian Dinner Bowl is some of the heartiest and most flavorful vegetarian cuisine around! The protein-powered lentils are cooked tender and loaded with plenty of zesty, spicy, and fragrant flavors. A touch of sunny lemon and deeply sweet tomato paste helps bring out the best in these once-humble beans! Speedy and breezy, this Ethiopian Dinner Bowl will become a classic in your kitchen in no time!
Ingredients
For the bowls:
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 cups dried brown lentils, rinsed
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 3 cups water
- 1/4 cup lemon juice
- 3 tablespoons tomato paste
Optional toppings:
- 3/4 cup fat-free plain Greek yogurt
- tomatoes, to taste, chopped
- fresh cilantro, to taste, minced
Directions
Step 1 –In a large saucepan, heat the oil over medium-high heat.
Step 2 –Sauté the onions in the hot oil for 2 minutes.
Step 3 –Add the garlic to the onions and cook until fragrant, about 1 minute.
Step 4 –Stir the lentils, the salt, the ginger, the paprika, the pepper, and the water into the onion mixture.
Step 5 –Bring the lentil mixture to a boil.
Step 6 –Reduce the heat to low and simmer, covered, until the lentils are tender, about 25-30 minutes.
Step 7 –Stir the lemon juice and the tomato paste into the lentil mixture and cook until heated through.
Step 8 –Serve topped with the yogurt, the tomatoes, and the cilantro.
