Ethiopian-style Lentils With Yams (or Sweet Potatoes)

catwolf's Note:

This was adapted from a recipe on vegweb (http://vegweb.com/recipes/beans/3088.shtml), to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn't quite achieve the heights of my favorite Ethiopian restaurant, but it's quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 1

• ½ onion , diced
• 3 garlic cloves , minced
• 1 teaspoon fresh ginger , minced
• ½ small sweet potatoes or ½ small yam , diced
• ¼ red sweet bell pepper , diced
• 1 teaspoon olive oil
• 2 tablespoons lentils (split red)
• 1 -2 teaspoon tomato paste
• 1 cup water
• ¾ teaspoon paprika
• 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

Directions:

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, 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, soy sauce and black pepper as needed, and serve.

Reviews

[Erin OConnell]

The best thing about this recipe is the spice mixture --- I had never used fenugreek and it plays nicely off of cinnamon and allspice (yum!). Rather than split red lentils, I used whole green lentils, which worked fine --- I just increased the cooking time a little. I also doubled the proportion of lentils in the recipe, which worked well. (I think the pictured version also must have increased the lentil proportion from what is in the written recipe.) The sweet red pepper is the key to this recipe and ties everything together. Thanks so much for posting!

[meridangola]

Delicious! I doubled the recipe, omitted the fenugreek (since I didn't have any), and used about a cup of leftover canned diced tomatoes that was sitting in my fridge. Reduced the proportion of water to compensate. I also cooked the sweet potato in the oil for a bit before adding the onions and red pepper together, followed by the garlic (I can't stand the taste of burnt garlic). Only difference I'll make next time I do this (and there will be a next time) is get my hands on some fenugreek. Thank you for posting!

[Maito]

Good dish. I used less liquid (and used broth), smoked paprika and added some cayenne.