MENUS Ethiopian Platter with Berbere Lentils & Beet Pickles

Ethiopian Platter with Berbere Lentils & Beet Pickles

Ingredients

  1. 1 onion
  2. Fresh ginger
  3. 1 carrot
  4. 10 oz green cabbage
  5. 1 russet potato
  6. ¼ tsp ground cumin
  7. ¼ tsp turmeric powder
  8. 1 red beet
  9. ½ cup apple cider vinegar
  10. 2 tbsp turbinado sugar
  11. 1/2 cup red lentils
  12. 1 tbsp berbere spice
  13. 4 pieces whole wheat roti
  14. 1 tbsp vegetable oil *
  15. Salt and pepper*
  16. *Not included

Summary

  • Prep time: 40 minutes
  • Servings: 2

Nutrition

  • Calories: 790
  • Fat: 19
  • Carbohydrates: 135
  • Protein: 26

Ethiopian platters are typically served with injera, a fermented flatbread, but we subbed in roti, a delicious Indian alternative. With your flatbread in hand, you can scoop up the individual dishes, like tasty berbere red lentils (based on mesir wat, a popular stew). Berbere is a classic spice mix with a lovely, complicated flavor, made of fenugreek, chiles, paprika, ginger, cardamom, cloves, and much more.

Instructions

1. VEG PREP
Medium 7a2fc85c vegan ethiopian step1

Preheat oven to 300°F. Peel onion. Quarter the onion, reserve one piece for pickling, and chop the other three. Peel and mince ginger. Add 1 tbsp oil to a large pot and place over medium-low heat. Add chopped onion, salt, and pepper, and cook until translucent, stirring occasionally, about 3 to 4 minutes. Peel and chop carrot and add to onions. Cook 1 minute. Rinse and rough chop the cabbage.

2. BUILDING FLAVOR
Medium a004c27a vegan ethiopian step2

Add the ginger to the pot and cook until fragrant, about 30 seconds. Add the cabbage, stir well and cover. Peel the potato and cut into a large dice. Add the potato to the pot along with the cumin, turmeric, and ¼ cup water. Reduce heat to low, cover and cook, stirring occasionally, until the potatoes are tender, about 15 to 20 minutes.

3. GIVE ME A BEET!
Medium 6235a984 vegan ethiopian step3

Peel the beet. Slice into rough, ½-inch sticks. Thinly slice the remaining onion quarter. Combine the onion and beet in a small saucepan with the apple cider vinegar, sugar, a pinch of salt, and ½ cup water. Bring to a boil and then simmer for 10 to 12 minutes. Remove from heat and let cool.

4. GET YOUR BERBERE ON
Medium e2f614dc vegan ethiopian step4

Combine the lentils, half of the berbere spice, and 1 cup water in a medium saucepan over high heat. Bring to a boil, cover, and cook lentils until are tender and the water is absorbed, about 10 to 15 minutes. Season to taste with salt and pepper.

5. HEAT THE ROTI
Medium 122563f0 vegan ethiopian step5

Warm the roti bread in your oven directly on the rack for about 3 to 4 minutes. Using a colander, strain the cooled pickles and set aside in a small bowl.

6. BUILD YOUR ETHIOPIAN PLATTER
Medium d31db5f2 vegan ethiopian step6

Divide the sauteed cabbage and potatoes and the berbere lentils between your plates. Serve with the beet pickles and the warm roti on the side, using the roti as the means to pick up the food. Bon appetit!