Berbere Spiced Red lentil noodles! I fell in love with the Berbere spice blend earlier this year when teaching a class on spices. It’s warm, a little sweet and has just the right amount of heat. It is like a fall day packed into a bite and even though it’s August it was overcast here today so this fit the bill for a healthy Sunday supper.
Berbere Spiced Red Lentil Noodles
Warm, hearty and healthy noodle dish
Servings: 6 people
Ingredients
- 1 10 oz bag red lentil noodles any other noodle will work too
- 1 medium zucchini diced
- 1 small onion diced
- 2 carrots Peeled and diced
- 1 medium sweet potato diced into about 1/2 inch cubes
- 1 large tomato diced
- 1-3 teaspoons Berbere spice blend depends on how spicy you want it
- 2 cups vegetable stock. chicken stock will work too
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt more to taste
- 1/2 tsp black pepper more to taste
- 1 Tablespoon olive oil
Instructions
- Prepare noodles according to package instructions and set aside.
- Dice Zucchini, onion, carrots, sweet potato and tomato and set aside.
- Combine berbere spice, garlic powder, salt and pepper with vegetable stock or chicken stock and set aside.
- Saute the zucchini, onion, carrots and sweet potato in olive oil over medium high heat for about 5 minutes or until vegetables start to soften and onions start to look translucent.
- Reduce heat to medium and add the diced tomato, stir for 1 minute.
- Add the vegetable stock and spice mixture to the sauteed vegetables and stir,
- Add the red lentil noodles and reduce heat to simmer and let the stock reduce for 5 minutes, stirring occasionally. The mixture should thicken a little from the sweet potato starch and the lentil noodles should have a slight thickening effect. Add more stock if it over reduces or your want it more saucy.