• Deborah Imani

Spicy Ethiopian lentil vegan dinner

Updated: Feb 3, 2018

Tonight, this was the dinner I prepared for my husband. The ingredients are listed below. I hope you enjoy this as much as he did. Bon appetit!

Spicy Ethiopian lentils

Lentils 1 cup

Tomato paste 1 tablespoon

Garlic 2 tablespoons

Onions 2 tablespoons

Beriberi (Ethiopian spice)

Salt and pepper to taste

Boil 1 cup of lentils for about 25 minutes or until tender. In a sauce pan, add the olive oil and saute the onions, garlic and beriberi seasoning. Saute for 5 minutes. Next, add the tomato paste, water, salt and pepper to taste and the cooked lentils. Cook for another 5 minutes and serve.


Quinoa 1/2 cup

Water 1 cup

Boil 1 cup of water. After the water has come to a boil, add the quinoa and immediately reduce the heat to low for 20 mins. Cover with a lid.


Romain lettuce 2 cups

Cherry tomatoes 5

Olives 5

Olive oil 1 tsp

Lemon juice 1 tsp

Maple syrup 1 tsp

Salt and pepper to taste

Combine all items into a salad bowl and mix thoroughly.


Avocad 1/2

Use 1/2 avocado and season with salt and pepper