Vegan and gluten free, but still delicious! This is a spicy little number with red lentils and your
favourite vegetables, the heat from Berbere spice and extra chillies, plus whole grain mustard
which gives the dish another dimension of flavour.
1 tbsp olive oil
1 tbsp Spice Fusion Ethiopian Berbere
2 or more red chillies, finely chopped
2 crushed garlic cloves
2 tsp grated ginger
2 cups diced tomatoes (fresh or canned)
4 cups diced vegetables, e.g. carrots, eggplant, red capsicum and mushrooms
¾ cup red lentils
1 tbsp whole grain mustard
½-1 cup water
Chopped parsley or coriander
Heat oil in a large saucepan and sauté onion until translucent.
Add Ethiopian Berbere, chillies, garlic and ginger and cook for 1 minute, stirring.
Add lentils, carrot, sweet potato, eggplant, tomatoes and water, stir well, then simmer for
about 20 minutes. Add more water if necessary.
Stir in mustard, capsicum and mushrooms and simmer (lid on) for another 10-15 minutes or until
all the vegetables and lentils are cooked through.
Garnish with parsley or coriander.
