110 oz bagred lentil noodlesany other noodle will work too
1mediumzucchinidiced
1smalloniondiced
2carrotsPeeled and diced
1mediumsweet potatodiced into about 1/2 inch cubes
1large tomatodiced
1-3teaspoonsBerbere spice blenddepends on how spicy you want it
2cupsvegetable stock.chicken stock will work too
1/2teaspoonGarlic Powder
1teaspoonSaltmore to taste
1/2 tspblack peppermore 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.