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Ethiopian Curried Lentils

Nov 29, 2019
  • 3 cups low-sodium vegetable broth
  • 1/4 cup tomato paste
  • 1/2 cup yellow onion, diced
  • 1/2 cup small carrot
  • 1 teaspoon freshly grated ginger
  • 3 cloves minced garlic
  • 1/2-1 Tablespoon berbere curry powder
  • 1/4 cup green or brown dry lentils
  • 1 teaspoon fenugreek seeds (optional) 
  • 1/2-1 teaspoon salt (optional)

 

1.  Bring vegetable broth and tomato paste to a simmer, making sure the tomato paste is throughly combined with the broth. Add the onion, carrot, garlic, curry powder, fenugreek ( if using) and lentils.
 
 
2.  Bring soup to a simmer, cover the pot and reduce the low heat. Cook for 20-30 minutes, until lentils are tender.
 

Note: You can add 1 diced Yukon gold potato and 1/4 cup whole wheat orzo pasta after long simmer and cook the soup uncovered for 5 minutes (or until potato and pasta are done).

Source: 21-Day Weight Loss KickStart by Neal Barnard, M.D.

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