Full of protein, and creamy once cooked, red lentils make for the perfect topping to smear across flatbreads. They are a staple in Ethiopian cooking, often found accompanying the unleavened bread known as injera.
With this recipe, I’ve tried to replicate a go-to lentil dish that I often order at my neighborhood’s Ethiopian spot. I wanted that buttery, spice-infused dish that they create, and through research, called upon my spice cabinet to help me execute. The only spice I was missing seemed to be allspice. But it turned out great, even without it!
Instead on injera, I whipped up my go-to simple flatbread, socca, to pair with these lentils. If serving a crowd, you’ll want to double the socca recipe, since you’ll have enough lentils here to feed around six people, double the amount that the cast iron socca will support.
Ethiopian Red Lentil and Sweet Potato Curry
- November 19, 2014
- Serves 6
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Ingredients
- 2 Tbsp. olive oil
- 1 lg. sweet potatoes, diced
- 1 onion, chopped
- 2 Tbsp. ginger, minced
- 3 cloves garlic, minced
- 1 1/2 cups lentils
- 1 (28 oz.) can tomatoes
- 3 cups water
- 1 1/2 tsp cinnamon
- 1/4 tsp. cloves
- 1 tsp. coriander
- 2 tsp. paprika
- 1 tsp. smoked paprika
- 1 tsp. salt, plus to taste
- 2 cups spinach
- 1/2 cup cilantro, chopped
- Socca
- For the Socca (Double this if you plan to feed a crowd and eat all lentils on the same night.):
- -1 cup garbanzo bean flour
- -1 cup water
- -1 tsp. + scant 1/2 tsp. salt
- -1 1/2 Tbsp. olive oil
Directions
- Step 1
- Heat olive oil over medium high. Add sweet potato and onion and saute for 6 minutes. Stir in ginger and garlic, and saute another 1-2 minutes, until fragrant. Add lentils, tomatoes, water, spices and salt.
- Step 2
- Cook for 35-45 minutes over medium-low heat, stirring occasionally, until lentils are soft and mixture begins to thicken. Stir in spinach, and let cook for another 3-5 minutes, until spinach is wilted.
- Step 3
- To make socca: Preheat oven to 400F. Combine all ingredients in a bowl, and set aside for at least 5 minutes. While waiting, heat large cast iron skillet in oven for 5 minutes. Remove, and lightly coat with oil. Pour in socca batter and gently spread to distribute evenly.
- Step 4
- Bake 10-15 minutes, or until top begins to brown, and dough is cooked through. Remove from pan, and cut into triangles. Repeat if making a double batch. Serve with lentils, and top with cilantro.
