Simple Ethiopian Style Lentil Curry

Ethiopian lentil curry

I'm obsessed with fiber, did you know that most people don't eat enough fiber? Studies show that 90% (!!!) of the average American eats only 15 grams of fiber a day. The recommended amount is 25 grams. The average vegetarian eats 20-25 grams, the vegans win this one with 30-40 grams of fiber a day. Even though I always focus on protein, for me fiber is just as important, because fiber allows your gut to digest food properly ( happy bathroom breaks;)). This fragrant lentil recipe alone contains 14 grams of fiber per serving. AKA great for you gut.

Time: 40 min

Serving: 4

Ingredients Lentil Curry

• 1 cup lentils

• 1 tbsp avocado oil

• 2 tbsp berbere seasoning

• 1 tsp turmeric

• 1/2 tsp black pepper

• 4 cups vegetable stock

• 1/2 can Cento canned tomatoes

• 1 diced shallot

• 3 minced cloves garlic

• 2 diced carrots

• 2 diced celery stalks

Ingredients Tofu

• 1 block firm tofu, pressed and drained

• 1/2 tbsp avocado oil

• 1 tbsp berbere seasoning

• 1 tsp cayenne powder

• 1 tsp garlic powder

• 1 tsp onion powder

Serve with a simple side salad

• 1 cup chopped cherry tomatoes

• 1 diced bell pepper

• 1 diced cucumber

• 1/2 chopped red onion

• 1/2 juiced lemon

• sumac, salt and pepper to taste

Instructions Lentil Curry

1. Let’s get cooking! Start by rinsing the lentils under cold water. In a large pot over medium heat, add a drizzle of oil and toss in the diced onion. Sauté until the onion becomes translucent, then add the minced garlic, stirring for about a minute until fragrant.

2. Next, it’s time to spice things up! Add the berbere seasoning, turmeric, and black pepper to the onions and garlic. Stir everything together, allowing the spices to bloom and fill your kitchen with a delightful aroma. Now, add in the diced carrots and celery, cooking for an additional 5 minutes.

3. Now, combine your lentils, canned tomatoes, and vegetable stock into the pot. Bring everything to a boil, reduce the heat to low, and let it simmer for about 25-30 minutes, or until the lentils are tender. Be sure to occasionally check in and stir the mixture, preventing it from sticking to the bottom.

4. For a finishing touch, taste and adjust the seasonings as needed. If you enjoy a little heat, consider adding more cayenne or additional berbere seasoning!

Instructions Tofu and salad

1. While your lentil curry is simmering, let’s prepare the pan-fried tofu. Cut tofu into cubes and season it with berbere, garlic powder, onion powder and cayenne to taste. Heat a non-stick pan over medium heat until it's hot, then add the avocado oil and tofu cubes. Cook them until golden and crispy on all sides.

2. For the side salad, simply chop your tomatoes, bell pepper, and cucumber. Toss them in a bowl with some lemon juice, sumac, and diced red onion. This fresh salad perfectly complements the rich flavors of your Ethiopian lentil curry!

Serving Your Ethiopian Lentil Curry

Once everything is ready, plate your lentil curry, topping it with crispy pan-fried tofu. Serve it alongside the refreshing salad. If you can find or make injeera (fermented lentil pancakes) I would highly recommend that. It brings the dish so well together and elevates your dish in authentic flavor.

Macros per serving

• Calories: 260cal

• Protein: 19g

• Carbohydrates: 24g

• Fat: 11g

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