Ethiopian-Inspired Lentils and Sweet Potatoes

| 02/09/2014 | 1 Reply
Ethiopian-Style Lentils and Sweet Potatoes
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Recipe Type: Light Meals
Cuisine: Vegan
Number Servings: 1-2
Prep Time:
Cook Time:
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Lots of African spices and traditional African staple food - yam - come together for a filling and tasty dish. No cholesterol, high fiber, high protein and easy to make. Add a salad and this will be a simple meal you'll prepare again and again.
What You Need
  • ½ onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • ½ small sweet potato or yam, diced
  • ¼ red sweet bell pepper, diced
  • 1 teaspoon olive oil
  • 2 tablespoons lentils (split red)
  • 1 -2 teaspoons tomato paste
  • 1 cup water
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground fenugreek
  • ¼ teaspoon ground ginger
  • salt or soy sauce
  • black pepper
How to Do It
  1. Saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.
  2. Add the red bell pepper and saute for an additional minute.
  3. Add the lentils, tomato paste and water.
  4. Bring water to a boil.
  5. Add the paprika/cayenne, coriander, allspice, fenugreek and ginger.
  6. Lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.
  7. Add salt, tamari and black pepper as needed, and serve over brown rice, millet or quinoa.
Nutrition Information
Calories: 246 Fat: 5.5 Saturated Fat: 0.8 Trans Fat: 0 Carbohydrates: 42 Sugar: 7.7 Sodium: 94.7 Fiber: 13 Protein: 9.6 Cholesterol: 0
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Category: Light Meals

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  1. Kim says:

    Made this tonight and it was delicious! The smell while it was cooking had my neighbor knocking at my door to see what I was cooking. I did not have any fenugreek, but the dish was still amazing. Besides the great taste, I really like the fact that this dish (along with a little brown rice) was very filling, inexpensive to make, and quick to prepare. I plan on making this again for lunch tomorrow. It is back-to-back good!

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