I have been experimenting with new spice blends and I wanted to share my take on berbere spice. It is an Ethiopian spice blend with a combination of spices: sweet paprika, cayenne powder, fenugreek, coriander, cumin, cardamom, cinnamon, clove, ginger, and turmeric, black pepper, and salt.
This seasoning creates a warming and flavorful dish! The lentils cook in the spiced tomato sauce making this an easy 1-pan recipe, plus the clean-up is minimal. To add some balance and sweetness, stuff the berbere-spiced lentils in a baked sweet potato and top with fresh parsley before serving. I added my homemade tahini dressing for extra flavor, but this is optional.
The sweet potatoes can bake in the oven while you cook the sauce, making it a super convenient and healthy entreé for those busy nights!
In this recipe, 2 teaspoons of the berbere seasoning leave subtle notes of smokiness and spice; perfect for anyone who is willing to try something new. If you want a spicier dish, I recommend adding a teaspoon at a time. I hope you all love this dish; it’s super flavorful and quick to make.
Until next time friends, Namaste. ♥
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂
Berbere-Spiced Lentils Stuffed Sweet Potatoes
Easy 1-pan Berbere-Spiced Lentils Stuffed Sweet Potatoes are a hearty, warming, and flavorful plant-based meal!
- 1 sweet onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- pinch of salt
- 2 tsp berbere seasoning
- 2 tbsp olive oil
- 4 sweet potatoes
- 1/2 cup lentils
- 1 1/4 cup water
- 1, 15 oz canned tomato sauce
- curly parsley chopped
- tahini dressing
Preheat oven to 425 degrees Fahrenheit and poke a few holes in the sweet potatoes with a sharp knife to allow steam to escape.
Place the sweet potatoes directly on oven rack for 45 minutes, or until fork tender. (Time will vary depending on the size of the potato).
In the meantime, add the olive oil to a sauté pan over medium-high heat. Once hot, add the diced onions and red bell peppers and cook for 5 minutes until fragrant. Add in the minced garlic and season with the berbere spice blend and a pinch of salt. Stir and cook for an additional 5 minutes.
Add the tomato sauce, water, and rinsed lentils. Sir and bring to a simmer, then reduce heat to low and cover. Cook for 15-20 minutes, or until all liquid is absorbed.
Prepare toppings: chopped parsley and tahini dressing.
To serve, split open baked potatoes and gently press inwards on both ends to allow room for toppings. Fill each potato with the berbere-spiced lentils mixture, and top with parsley and tahini dressing.
Best when fresh; leftovers stored separately in the refrigerator up to 2 days.