Ethiopian Lentil Bowl – beans – Hope you will like this one also, it is one of the best beans. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Keep your favorite salad dressings on hand. I find that I m much more likely to eat my greens or some raw veggies when my favorite salad dressings are in the fridge. A little variety is great too I try to keep at least two kinds, either store bought or homemade on hand at all times. Some of my favorites are homemade goddess dressing, Thai peanut sauce from my local Asian grocer and rasberry vinaigrette. A vegan ranch dressing was helpful as well when I was trying to wean myself off dairy.
Ingredients (use vegan versions):
- 1 lb lentils
- 2-3 large onions
- 1/2 cup oil
- 3tablespoon tomato paste
- 1/2 teaspoon paprika
- 1 head garlic
- 1/2 teaspoon ginger
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 3-4 cups water
Directions:
Sort the lentils and soak in tap water for 30 minutes.
Rinse in running water and drain.
Peal and finely chop the onions. peal and mash the
garlic. Heat the oil in large pan and saute the onion until
golden. Add tomato paste and paprika and mix. Add half the
water and the garlic, ginger pepper and salt. Stir well and
then add the rest of the water, stir again ,cover and bring
to boil.
When the water boils, add the lentils , lower the flame and
cook 20-30 minutes, until the lentils soften. Serve hot.
Serves: 4
Preparation time: 1 hr
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