Ethiopian Berbere Lentil & Teff Protein Bake with Crispy Kale & Coconut Yogurt
This fusion dish taps into Pinterest’s booming interest in global flavors and plant-powered meals. Berbere spice – Ethiopia’s complex chili blend – creates fiery depth against protein-packed lentils and iron-rich teff, an ancient grain with twice the protein of quinoa. Crispy kale adds texture contrast while coconut yogurt balances the heat. Perfect for meal prep!
Ingredients
- 1 cup red lentils (uncooked)
- 1/2 cup teff grains (or substitute quinoa)
- 2 tbsp berbere spice blend
- 4 cups low-sodium vegetable broth
- 3 cups curly kale
- 1 tbsp olive oil
- 1/4 cup unsweetened coconut yogurt
- 1 lemon (zest + juice)
- 2 garlic cloves (minced)
- 1/4 cup toasted pumpkin seeds
Instructions
- Preheat oven to 400°F (200°C).
- Rinse lentils and teff thoroughly. Combine in 9x13 baking dish with berbere spice and vegetable broth.
- Bake uncovered for 25 minutes until liquid is absorbed and grains are tender.
- Meanwhile, massage kale with olive oil, garlic, and lemon juice in a bowl.
- Remove dish from oven. Fluff lentil-teff mixture with fork.
- Scatter kale evenly over the bake. Return to oven for 5-7 minutes until kale crisps.
- Top with dollops of coconut yogurt, lemon zest, and pumpkin seeds.
- Drizzle with extra olive oil and berbere spice if desired.
Chef's Note
For extra smokiness, toast whole berbere spices (paprika, fenugreek, cardamom) in a dry skillet before grinding. Crumbles of vegan feta work beautifully as a garnish!
Make-Ahead Tips
Store unbaked lentil-teff mixture in fridge for 3 days. Add kale just before finishing bake.
Substitutions
Quinoa for teff; Greek yogurt for coconut yogurt; spinach for kale (reduce bake time)
Tags:
Main Dishes