Want a comforting dish, naturally gluten-free, with rich and spicy flavors? Discover this Dhal with green lentils and vegetables from Ethiopia , a nourishing recipe full of flavor thanks to the unique seasoning of berbere , an Ethiopian spice blend. This dhal is distinguished by its thick texture, its richness in root vegetables and its spicy notes that transport you directly to East Africa. Easy to prepare, this dish is perfect for a healthy and balanced dinner, while being naturally gluten-free.
Preparation
Ingredients
Preparation
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To prepare the vegetables: In a large saucepan, heat the coconut oil over medium heat. Add the onion and garlic, then sauté for 3 to 4 minutes until translucent.
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Adding the spices: Incorporate the berbere, cumin and turmeric, and brown everything for 1 to 2 minutes to release the aromas of the spices.
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Cooking lentils and vegetables: Add the green lentils, carrot cubes, sweet potato cubes, and tomatoes to the pan. Mix well, then pour in the vegetable stock. Bring to the boil, then reduce the heat and simmer for about 30 to 35 minutes, or until the lentils are tender and the vegetables are cooked through.
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Seasoning: Salt and pepper to taste. Before serving, add lemon juice to add a touch of freshness and spice it up with fresh coriander.
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Service: Serve hot, accompanied by basmati rice, Ethiopian bread (Injera) or Indian bread (Idli). This dhal also pairs well with sautéed green vegetables for an even more complete meal.
Green lentil dhal, Ethiopian recipe, gluten-free recipe, vegetarian recipe
