Ethiopian Style Lentils with Yams or Sweet Potatoes
Warm, comforting, and bursting with bold flavors, Ethiopian Style Lentils with Yams or Sweet Potatoes is a hearty, plant-based dish that’s perfect for cozy dinners or meal prepping. This recipe combines protein-packed red lentils and tender, naturally sweet yams or sweet potatoes with the rich, aromatic spices of Berbere, cumin, and turmeric for an authentic taste of Ethiopian cuisine. Simmered in a fragrant tomato and vegetable broth base, this dish boasts a perfect balance of warmth, earthiness, and subtle heat. Ready in under an hour, it’s easy to make and ideal for vegans, vegetarians, or anyone craving a nutritious, flavor-packed meal. Serve it with injera, naan, or fluffy steamed rice and garnish with fresh cilantro for a vibrant, satisfying finish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup red lentils
- 2 medium yams or sweet potatoes (peeled and cubed)
- 2 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 medium tomatoes (diced)
- 2 tablespoons tomato paste
- 2 teaspoons Berbere spice blend
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 4 cups vegetable broth
- 0.5 teaspoon salt (to taste)
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Rinse the red lentils under cold running water until the water runs clear. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion to the pot and sauté for 5-7 minutes, or until the onion becomes soft and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the diced tomatoes and tomato paste to the pot. Cook for 3-5 minutes, stirring occasionally, until the mixture thickens slightly.
Stir in the Berbere spice blend, ground cumin, and ground turmeric, ensuring the spices are evenly distributed.
Add the cubed yams or sweet potatoes, rinsed red lentils, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils are tender and the yams or sweet potatoes are soft.
Season with salt to taste and adjust the spices if needed.
Serve hot, garnished with fresh cilantro. This dish pairs well with injera or steamed rice.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3445 mg | 150% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 38.8 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3984 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
