Description
The combination of aromatic Berbere spices, tender lentils, and creamy pasta makes this Ethiopian-Style Lenticchie Pasta a delightful fusion of flavors and textures. This dish is a fantastic way to introduce the vibrant tastes of Ethiopian cuisine to your kitchen, with a comforting and hearty meal that’s perfect for any occasion.
Whether you’re looking for a new vegan recipe to try or simply want to enjoy a flavorful and satisfying pasta dish, this Ethiopian-Style Lenticchie Pasta is sure to become a favorite. The addition of fresh parsley adds a burst of color and freshness, making it as visually appealing as it is delicious. Enjoy it with family and friends for a truly special dining experience.
Ingredients
4 tbsp extra virgin olive oil
1 cup white onion, diced
1 cup carrot, diced
1 cup celery, diced
3 tbsp Berbere (Ethiopian spice mix)
2 cups lentils, cooked (can be canned or dried)
1 box macaroni
½ cup flat-leaf parsley, chopped
2–3 cups (approx) water
Salt and pepper to taste
Instructions
Pre-cook your lentils according to package instructions if using dried.
In a large pot, sauté onions, carrots, and celery until softened, and season with salt and pepper.
Add in your lentils and then your Berbere spice.
Top with water, bring to a boil, and then add in your macaroni.
Stir occasionally, and remove the pot from heat once the pasta has fully cooked and the dish has become thick and creamy.
Mix in some freshly chopped parsley and cool for about 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 kcal