Mesob Meles: A Sumptuous Ethiopian Dinner Feast for 6

Allergens

N/A (This recipe is designed for a standard diet)

Ingredients

• 2 cups red lentil soup base (Berbere seasoning)
• 4 cups vegetable broth
• 1 cup brown basmati rice
• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup collard greens, chopped
• 1 cup kale, chopped
• 1 cup Swiss chard, chopped
• 1 cup carrots, grated
• 1 cup celery root, diced
• 1 large sweet potato, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• Salt and pepper, to taste
• 2 tbsp Berbere spice blend
• 1/4 cup lemon juice

Instructions

1. In a large pot, heat olive oil over medium heat. Add sliced onions and minced garlic, sautéing until softened and fragrant.
2. Add grated carrots, diced celery root, and sweet potatoes to the pot, cooking for 5 minutes.
3. Stir in Berbere seasoning and cook for another 2 minutes, allowing the flavors to meld.
4. Pour in vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 10 12 minutes or until vegetables are tender.
5. In a separate pot, cook brown basmati rice according to package instructions. Set aside.
6. Add collard greens, kale, Swiss chard, red lentil soup base, kidney beans, salt, and pepper to the vegetable mixture. Cook for another 5 minutes or until greens are tender.
7. Stir in lemon juice and adjust seasonings as needed. Serve over cooked brown basmati rice.

Chef’s Insight

The Berbere spice blend adds a deep, complex flavor profile to this dish, while the combination of vegetables creates a satisfying mouthfeel.

Notes

This recipe is perfect for a dinner party or special occasion. It's best to prepare the dish in advance and allow it to rest before serving.