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A fragrantly spicy dish, Ethiopian red lentils is our most popular dish. I toast, grind and mix 16 different spices to make a slightly milder form of traditional Ethiopian Berbere. To that I add garlic, ginger, salt, tomato powder onions and red lentils. It cooks in less than an hour on the stove, 5 minutes in an Instapot, or you can let it go all day in a crock pot. This dish is delicious hot or cold. Eat with Ethiopian injera if you can, or other flatbread, rice or grain. The small feeds 2 generously, the large feeds 4-5.
All SeedsRoots&Shoots mixes are easy to cook, healthy, all natural, plant based, gluten and fat free, high fiber, well as eco-friendly. Just add water and simmer for an International Comfort Dinner.