There’s nothing I love more than buying food in bulk. Aside from the obvious savings aspect, it makes me feel all pioneerish, like I just stepped into Little House in the Big Woods with Laura Ingalls Wilder. It also takes me back to those days of 4th grade computer class, playing Oregon Trail and worrying if 3 pounds of food was enough to get me to the next fort or if I should trade for six. Life was tough back then.
A few goods I always make sure to buy in bulk are quinoa, lentils and oats. (And yes, just writing that made me feel all Oregon Trail-ish.) I haven’t had a problem finding new ways to use quinoa and oats, but lentils are tough. There’s the go-to lentil salad & scallops recipe I recently blogged about, but other than the standard lentil soups, the faces behind Viva Catalina are in need of a few more meal ideas.
I stumbled across this Sweet Lentil Brussel Burger recipe from Pure2Raw last week and I can’t wait to try it. I also found an interesting Ethiopian recipe on Food.com that’s super tasty and you can make it in 30 minutes or less. All the spices make this dish incredibly flavorful and hearty. If you have most of the spices already on hand, it’s an easy go-to meal for weekday dinners.
I tweaked the recipe and doubled almost everything since I found the ingredient list leaned more to one serving size than two. For the times I’ve made this, I’ll switch between red and green peppers (just depends on what I have on hand.) I also substitute fennel seeds for the fenugreek and sometimes I’ll add parmesan right before serving. Naan makes a great side for spooning up any leftovers.
ethiopian style lentils & sweet potatoes
recipe source: food.com
serving size: 1-2
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1/2 small sweet potatoes or 1/2 small yam, diced
- 1/4 red sweet bell pepper, diced
- 1 teaspoon olive oil
- 2 tablespoons lentils (split red)
- 1 -2 teaspoon tomato paste
- 1 cup water
- 3/4 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground fenugreek
- 1/4 teaspoon ground ginger
- salt or soy sauce
- black pepper
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.
- I’m on a mission this month to find new creative ways to use lentils to make a meal – no soups allowed. What’s your favorite recipe that calls for lentils?