Creamy Ethiopian Lentils

• Vegetarian

• Produce

  • 4 cups Baby spinach, fresh leaves
  • 1 cup Brown lentils
  • 2 cloves Garlic
  • 1 inch Ginger, fresh
  • 1 (14.5 oz can Tomatoes, with juices
  • 2 Yams, large red
  • 1 cup Yellow onion

• Canned Goods

  • 1 (14 oz can Coconut milk, light
  • 3 cups Vegetable broth or mushroom broth

• Pasta & Grains

  • 1 Flatbread and/or cooked basmati rice

• Baking & Spices

  • 1 tbsp Ethiopian berbere seasoning

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on thewanderlustkitchen.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 cup thinly sliced yellow onion (about half an onion)
• 1 tablespoon Ethiopian Berbere seasoning
• 2 cloves garlic, minced
• 3 cups vegetable broth or mushroom broth
• 2 large red yams, peeled and diced
• 1 cup brown lentils, sorted for foreign material and rinsed
• 1 (14.5 oz) can diced tomatoes with juices
• 1 inch of fresh ginger, grated
• 1 (14 oz) can light coconut milk
• 4 cups fresh baby spinach leaves
• Flatbread and/or cooked basmati rice for serving (optional)

Directions

• In a large dutch oven (or other heavy bottomed pot), heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the onions and saute for 3-4 minutes, until softened.
• 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 sweet potatoes are fork-tender and the lentils are soft.
• 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.