Spicy Ethiopian Lentils


One of the ways I can eat amazing, 30 minute meals is by making a big pot of lentils or other beans. I usually boil up a pound of them at a time; freeze half of the cooked legumes in 1 cup portions, and eat the rest over a period of a 5 days or so.

For this dish, I toasted some spices on a bit of coconut oil, the added cooked lentils, homemade salsa and veggies; cooked for 10 minutes or so and then topped it with fresh tomato, onion, and cilantro. The salsa gives it a “cooked all day” taste, and it is really easy to make a meal for one. I’m a fan of eating spicy curries for breakfast… it’s a great way to start the day!

My Ethiopian spice mix is amazing. It contains 17 spices. We make it in big batches.. since I use a lot of it!



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