1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp smoked paprika
1/2 tbsp tomato puree
1 1/2 cups vegan broth
1 1/2 tbsp niter kibbeh (or coconut oil)
3/4 tbsp berbere spice mix
1 tsp garlic minced
1/4 tbsp ginger finely chopped
1/2 cup brown/red lentils
1/2 head cauliflower chopped into small
1/2 onion finely chopped
1/2 cup frozen peas
IAdd the niter kibbeh to a sizable sauce pan that has been warmed.
Once it begins to melt, add the onion, garlic, ginger, and all dry spices. The onions should be
translucent after 3 minutes of cooking.
Following the draining, combine the lentils, cauliflower, and tomato paste for around three minutes.
Sprinkle some water into the pan to keep it moist and avoid sticking or burning.
When it is fragrant, add your vegan broth and then bring to a boil. The mixture should be heated to a
boil before being simmered for 30 minutes (add your peas after 25 minutes of simmering).
Add salt and pepper to taste; fully blend.
A little dollop of vegan Greek yogurt is an optional garnish.