Ethiopian Curried Lentils




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)



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.


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.


Washington, DC

rooteddish@gmail.com

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