Ethiopian Red Lentil and Sweet Potato Curry

• Produce

  • 25 tsp Coriander
  • 3 cloves Garlic
  • 2 tbsp Ginger
  • 1 1/2 cups Lentils
  • 1 Lg. sweet potatoes
  • 1 Onion
  • 2 cups Spinach
  • 1 (28 oz. can Tomatoes

• Baking & Spices

  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1 cup Garbanzo bean flour
  • 2 tsp Paprika
  • 1 tsp Paprika, smoked
  • 2 1/2 tsp Salt

• Oils & Vinegars

  • 3 1/2 tbsp Olive oil

• Liquids

  • 4 cups Water

• Other

  • For the Socca (Double this if you plan to feed a crowd and eat all lentils on the same night.:
  • Socca

Found on foodfitnessfreshair.com

Ingredients

• 2 Tbsp. olive oil
• 1 lg. sweet potatoes, diced
• 1 onion, chopped
• 2 Tbsp. ginger, minced
• 3 cloves garlic, minced
• 1 1/2 cups lentils
• 1 (28 oz.) can tomatoes
• 3 cups water
• 1 1/2 tsp cinnamon
• 1/4 tsp. cloves
• 1 tsp. coriander
• 2 tsp. paprika
• 1 tsp. smoked paprika
• 1 tsp. salt, plus to taste
• 2 cups spinach
• 1/2 cup cilantro, chopped
• Socca
• For the Socca (Double this if you plan to feed a crowd and eat all lentils on the same night.):
• -1 cup garbanzo bean flour
• -1 cup water
• -1 tsp. + scant 1/2 tsp. salt
• -1 1/2 Tbsp. olive oil

Directions

• Heat olive oil over medium high. Add sweet potato and onion and saute for 6 minutes. Stir in ginger and garlic, and saute another 1-2 minutes, until fragrant. Add lentils, tomatoes, water, spices and salt.
• Cook for 35-45 minutes over medium-low heat, stirring occasionally, until lentils are soft and mixture begins to thicken. Stir in spinach, and let cook for another 3-5 minutes, until spinach is wilted.
• To make socca: Preheat oven to 400F. Combine all ingredients in a bowl, and set aside for at least 5 minutes. While waiting, heat large cast iron skillet in oven for 5 minutes. Remove, and lightly coat with oil. Pour in socca batter and gently spread to distribute evenly.
• Bake 10-15 minutes, or until top begins to brown, and dough is cooked through. Remove from pan, and cut into triangles. Repeat if making a double batch. Serve with lentils, and top with cilantro.