An Ethiopian-inspired bowl featuring whole-grain teff, seasoned lentils and roasted berber-spiced veggies, that is full of flavor and protein. Vegan and gluten-free.
Ethiopian Spiced Split Lentils
- ¾ cups split lentils
- 2¼ cup water
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon berbere spice, more to taste
- 1 tablespoon olive oil
- 2 teaspoons olive oil
- 1 cup Maskal Teff® grain
- 1½ cups water
- Pinch salt
- 1 small sweet potato, ½ inch diced
- 2 small zucchini, sliced thick
- Olive oil for drizzling
- 1 teaspoons berbere spice
- Salt to taste
- Baby spinach leaves
- Ethiopian yogurt
- Preheat oven to 425°F.
- In a small pot add lentils, water, salt, onion powder, garlic powder, berbere spice and olive oil. Bring to a simmer, cover and continue simmering on low heat for 15-20 minutes, until tender, but intact.
- In another small pot, sauté teff in olive oil for one minute then add water and salt. Bring to a simmer, cover and cook on low heat for 8-10 minutes, or until water is gone. Fluff with fork, cover and let sit until ready to serve.
- While the lentils and teff are cooking, roast the veggies. Place the veggies on a parchment-lined sheet pan, drizzle lightly with olive oil and sprinkle with salt and berbere. Roast 20 minutes or until tender.
- Divide the teff and lentils between 3-4 bowls. Top with the veggies.
- Serve with baby spinach and optional Ethiopian yogurt.