Berbere-Spiced Lentils Stuffed Sweet Potatoes
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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. Enjoy! ♥
Berbere-Spiced Lentils Stuffed Sweet Potatoes
- 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
- ½ cup green lentils
- 1 ¼ cup water
- 15 oz tomato sauce
- curly parsley chopped
- tahini dressing
- Preheat the oven to 425 degrees Fahrenheit and poke a few holes in the sweet potatoes with a sharp knife to allow the steam to escape.
- Place the sweet potatoes directly on the oven rack for 45 minutes, or until fork-tender. (Time will vary depending on the size of the sweet 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 and lentils are tender.
- To serve, split open baked sweet potatoes and gently press inwards on both ends to allow room for toppings. Fill each sweet potato with the berbere-spiced lentils mixture, and top with parsley and tahini dressing.
- Best when fresh; leftovers stored separately in the refrigerator for up to 2 days.
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