VeggieBoards banner
1 - 2 of 2 Posts

·
Registered
Joined
·
60 Posts
Discussion Starter · #1 ·
I have been experimenting a bit with Ethiopian inspired cooking recently, and this was a huge success:

Berbere Lentils

I used canola oil instead of coconut and cut it to 1/4 cup, and used between 1/4 and 1/3 of a cup of the Berbere spice. It turned out very easy and very delicious. The leftovers were even better. We ate it with injera bread from the Ethiopian shop where I bought the Berbere spice, but it would also be good over rice or you can make your own injera at home.

I also made the turmeric split peas from the same blog, and while they weren't perfect (I undercooked them) they tasted amazing.
 

·
Super Moderator
Joined
·
8,961 Posts
A co worker had a lunch that smelled so amazing, he said it was berbere! Unfortunately I couldn't taste because it was chicken, but I've been on a mission to make something with berbere!
I have everything now to make the spice mix, if I don't have lentils I'll do tempeh!

thanks for posting this!
 
1 - 2 of 2 Posts
Top