Ethiopian Vegetarian Lunch Bowl: An Aromatic and Colorful Culinary Journey

Allergens

N/A (This recipe is vegetarian and free from common allergens)

Ingredients

• 1 cup red lentil
• 2 cups water
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cardamom powder
• Salt to taste
• 2 cups collard greens, chopped
• 1 cup tomato sauce
• 1 cup Ethiopian injera bread (pre
• made or homemade)
• 1 tbsp berbere spice mix

Instructions

1. In a medium pot, combine red lentils and water. Bring to a boil, then reduce heat and simmer until lentils are cooked through and soft. Season with salt and set aside.
2. In another pot, heat vegetable oil over medium heat. Add chopped onions and cook until they become translucent.
3. Add garlic, ginger, cumin, coriander, cardamom powder, and salt to the onion mixture. Cook for 1 2 minutes, stirring constantly.
4. Stir in collard greens and cook until wilted. Pour in tomato sauce and bring to a simmer.
5. Add cooked lentils into the vegetable mixture, stirring well to combine.
6. Serve the Ethiopian Vegetarian Lunch Bowl over injera bread, drizzled with berbere spice mix on top.

Chef’s Insight

Adjust the level of spiciness by varying the amount of berbere spice mix added.

Notes

Feel free to experiment with different vegetables for a personalized twist on this dish.