Ethiopian Spiced Red Lentils with Steamed Cauliflower and Avocado

Tender red lentils simmered in a fragrant mild spice blend of cumin, coriander, and fenugreek, served with steamed cauliflower florets and creamy avocado.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: African
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• Pescatarian
• High-Fiber
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Halal
• Kosher
• Low-Fat
• Low-Calorie

Tags

• boil
• healthy
• comfort food
• budget-friendly

Ingredients

• 1.5 cup dry red lentils (rinsed)
• 1.5 pound cauliflower (cut into small florets)
• 2 avocados (pitted, peeled, and diced)
• 1 tablespoon avocado oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cardamom
• 0.5 teaspoon salt
• 4 cup low-sodium vegetable broth

Instructions

1. Heat avocado oil in a deep saucepan over medium heat. Add ground cumin, ground coriander, ground cardamom, and salt, toasting for 30 seconds until aromatic.
2. Add rinsed red lentils and 4 cups of low-sodium vegetable broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until lentils are soft and creamy.
3. While lentils cook, steam cauliflower florets in a steamer pot over boiling water for 6 to 7 minutes until fork-tender.
4. Ladle the creamy spiced red lentils into bowls. Top each serving with steamed cauliflower and freshly diced avocado.

Notes

Red lentils break down naturally as they simmer, yielding a rich, comforting consistency without any added cream.

Nutrition (per serving)

• Calories: 295
• Protein: 14 g
• Carbohydrates: 38 g
• Fat: 11 g
• Fiber: 12.5 g
• Sodium: 280 mg
• Saturated Fat: 1.5 g
• Sugar: 3.5 g