Cooking Times

15 min
Prep Time
40 min
Cook Time
55 min
Total Time

Ingredients (13 items)

1.50 cups Red lentils
dried, split
2.00 tbsp Olive oil
1.00 medium Onion
diced
3.00 cloves Garlic
minced
1.50 tsp Ginger
freshly grated
2.00 tbsp Berbere spice
to taste
0.50 tsp Cayenne pepper
optional
4.00 cups Vegetable broth
low-sodium
1.00 can (14 oz) Diced tomatoes
3.00 medium Red potatoes
diced
3.00 cups Spinach
fresh, sliced
1.00 tsp Salt
to taste
0.50 tsp Pepper
to taste

Instructions (5 steps)

1
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft, about 5 minutes.
5 minutes
2
Add minced garlic, grated ginger, berbere spice, and cayenne pepper. Sauté for 1 minute until fragrant.
1 minutes
3
Stir in vegetable broth, red lentils, diced tomatoes, and diced potatoes. Bring to a simmer and cook until lentils are soft and potatoes tender, about 30 minutes.
30 minutes
4
Add sliced spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
2 minutes
5
Serve hot with injera or rice.