Eritrean spicy lentils

I came across this dish when I went to an Eritrean restaurant and I fell in love with the flavour of this simple dish! So I have experimented a lot with different recipes until I could recreate the same taste I had in my mind. This dish is gluten free, dairy free and sugar free, very rich in plant-based protein and here I served it with rice and peas, wilted greens and kimchi 🙂

PREPARATION & COOKING TIME: 1 hour

INGREDIENTS for 6 portions

300gr green lentils, soaked overnight in water

400gr passata

1 onion, diced

2 cloves garlic, finely chopped

1 piece ginger, chopped

1 cube vegetable stock  in 1.5 lt. water

1 teaspoon cumin

1 teaspoon ground coriander

1 tablespoon berbere spice

2 tablespoons extra virgin olive oil

2 teaspoons salt

• in a pot, saute the onions, garlic and ginger in the olive oil
• add the passata, the spices and salt and cook for 10-15 mins until the oil comes up to the surface
• add the lentils and the vegetable stock and cook for 45mins or until the lentils are cooked
• stir regularly and you can add more water  and salt if necessary
  

  NUTRITIONAL VALUE PER PORTION
  energy kcal	225.5
  fat	5.9
  of which saturated	0.8
  carbohydrates	26.8
  of which sugars	3.6
  fibre	11.7
  protein	12.8
  salt	0.2