Best 2 Ethiopian Style Lentils With Yams Or Sweet Potatoes Recipes

Escape on a culinary adventure into the enticing flavors of Ethiopia with this delectable recipe for lentils and yams or sweet potatoes. This nutritional powerhouse weaves together the richness of lentils, the natural sweetness of yams or sweet potatoes, and the vibrant tapestry of Ethiopian spices. This hearty and comforting dish promises an explosion of flavors, offering a perfect balance between warmth and a subtle spicy kick. With its ease of preparation and exceptional taste, it's a perfect addition to your culinary repertoire, transporting you to the bustling streets of Ethiopia with every bite.

Let's cook with our recipes!

ETHIOPIAN-STYLE LENTILS WITH YAMS (OR SWEET POTATOES)

Ethiopian-style Lentils With Yams (or Sweet Potatoes) image

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

Provided by catwolf

Categories Stew

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 17

Ingredients

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

Steps:

saute the onion, garlic, ginger and yam in olive oil at medium heat until the onions are almost translucent.
add the red bell pepper and saute for an additional minute.
add the lentils, tomato paste and water.
bring water to a boil.
add the paprika, coriander, allspice, fenugreek and ginger.
lower heat slightly and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water absorbed.
add salt, soy sauce and black pepper as needed, and serve.

LENTILS WITH SWEET POTATOES

Lentils With Sweet Potatoes image

Delicious, hearty, and extremely healthy. The only drawback is that there's a fair amount of chopping -- I have very little time to make dinner during the week, so I usually do the chopping for this over the weekend, and then just start throwing things in the pot after work. This is a variation on a recipe from Mark Bittman's _How to Cook Everything Vegetarian_, but that recipe calls for regular potatoes and no onions. I really enjoy the flavor of sweet potatoes, and I think onions make everything better, so I do it this way. We often eat it over brown rice, but it's also good just by itself.

Provided by Becky 7

Categories Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 large sweet potatoes, cut into 1/2-inch cubes
1 onion, diced
1 cup lentils
3 cups water or 3 cups stock
1 tablespoon curry powder
salt
pepper

Steps:

Put the water/stock, lentils, and curry powder into a big pot over high heat. Cover. When it starts boiling, reduce the heat and bring down to a simmer. Keep it covered and simmering for approximately 10 minutes.
Add the sweet potatoes, onions, and salt. Raise the heat until it returns to a boil, then reduce so that it's simmering again. Keep covered.
Cook until the potatoes are soft, the lentils are tender, and most of the water/stock is absorbed, about 15 more minutes. If there's too much water, remove the cover so that some of the water can boil off. If there's not enough water, add more.
Add freshly ground pepper to taste.
Enjoy!

Nutrition Facts : Calories 86.3, Fat 0.3, SaturatedFat 0.1, Sodium 29.3, Carbohydrate 17.7, Fiber 4.6, Sugar 3.2, Protein 4

Tips:

Use fresh ingredients: Fresh yams or sweet potatoes, lentils, and vegetables will give your dish the best flavor.
Soak the lentils: Soaking the lentils for at least 30 minutes before cooking will help them cook more evenly and reduce the cooking time.
Use a variety of spices: Ethiopian cuisine is known for its flavorful spices. Be generous with the spices in this recipe, as they will add depth and complexity to the dish.
Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape.
Serve with injera: Injera is a traditional Ethiopian flatbread that is used to scoop up food. If you don't have injera, you can serve the lentils with rice or your favorite bread.

Conclusion:

This Ethiopian-style lentils with yams or sweet potatoes is a delicious and hearty dish that is perfect for a weeknight meal. It is also a great way to use up leftover lentils. The lentils are simmered in a flavorful broth with yams or sweet potatoes, vegetables, and spices. The result is a dish that is packed with flavor and nutrition. Serve the lentils with injera or your favorite bread for a complete meal.