Ethiopian-Inspired Lentil Dumplings with Spiced Tomato Sauce
Delicate poached lentil dumplings served with a richly spiced Ethiopian-inspired tomato sauce, highlighting seasonal tomatoes and classic Ethiopian spices for a comforting vegetarian weeknight meal.
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Overview
This recipe features flavorful lentil dumplings gently poached and served alongside a hearty Ethiopian-inspired spiced tomato sauce. The dumplings are made from red lentils blended with aromatic spices and herbs, offering a tender texture with subtle earthiness. The sauce combines seasonal tomatoes with traditional Ethiopian spices such as berbere and nigella seeds, delivering warmth and complexity. Perfect for a satisfying vegetarian weeknight dinner that brings a taste of Ethiopia to your table.
Why you’ll love it
- Protein-rich lentil dumplings offer a nutritious, plant-based main.
- The spiced tomato sauce showcases vibrant, seasonal tomatoes enhanced with authentic Ethiopian flavors.
- Gentle poaching keeps the dumplings delicate and tender without added oil.
- Simple ingredients and straightforward technique make it accessible for home cooks.
- Great warm comfort food that can be prepared ahead and reheated.
Ingredient notes
- Red lentils: Use split red lentils for ease of blending and a smooth texture in dumplings.
- Berbere spice: A key Ethiopian spice blend featuring chili, garlic, ginger, fenugreek, and more; available in specialty stores or online.
- Nigella seeds: Also known as black cumin; adds a mild oniony flavor and visual contrast to the sauce.
- Seasonal tomatoes: Choose ripe, fresh tomatoes for the sauce to maximize sweetness and flavor.
- Teff flour: Optional for binding lentils; can substitute with chickpea flour if unavailable.
Serving & storage
Serve the lentil dumplings hot with the spiced tomato sauce spooned generously over the top. Garnish with fresh cilantro or parsley for color and freshness. This dish pairs well with injera (Ethiopian flatbread) or steamed rice.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to maintain dumpling texture. The sauce may thicken upon standing; add a splash of water when reheating if needed.
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Chef tips
- When shaping dumplings, wet your hands slightly to prevent sticking.
- Be careful to keep the broth at a gentle simmer; boiling vigorously may cause dumplings to break apart.
- The sauce can be prepared ahead and reheated gently before serving.
- If you cannot find berbere spice, substitute with a mix of smoked paprika, cayenne, garlic powder, and fenugreek in smaller amounts.
Ingredients
- 200 g (1 cup) split red lentilsred lentils, rinsed
- 60 ml (1/4 cup) waterwater for soaking lentils
- 50 g (1/2 cup) teff flour or chickpea flourteff flour as a binder
- 1 small onion, finely choppedonion
- 2 garlic cloves, mincedgarlic
- 1 tsp berbere spice blendberbere spice
- 1 tbsp fresh cilantro, choppedfresh cilantro
- 1 tsp salt, plus more to tastesalt
- 1.5 liters (6 cups) vegetable broth or watervegetable broth for poaching
- 800 g (about 4 cups) ripe seasonal tomatoes, choppedseasonal tomatoes
- 2 tbsp olive oilolive oil
- 1 tsp nigella seeds (optional)nigella seeds
- 1 tsp smoked paprikasmoked paprika
- 1 tsp ground cuminground cumin
- 1 tsp sugar or honeysugar to balance acidity
- Fresh lemon juice, to tastelemon juice
- Fresh cilantro, for garnishcilantro for garnish
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Equipment
- blender or food processor
- large pot
- mixing bowl
- wooden spoon
- finely chopping knife
- cutting board
- slotted spoon
- measuring cups and spoons
Nutrition per serving
- Calories320
- Protein18 g
- Carbs45 g
- Fat6 g
Step-by-step
Step 1
Place the rinsed red lentils in a bowl and soak in 60 ml (1/4 cup) cold water for 20 minutes to soften.Step 2
Drain any excess water from the lentils and transfer them to a blender or food processor. Add finely chopped onion, minced garlic, berbere spice, salt, and fresh cilantro. Blend until a thick, smooth batter forms. If mixture is too loose, add teff or chickpea flour gradually to help bind.Step 3
Bring the vegetable broth to a gentle simmer in a large pot over medium heat, ensuring it does not boil vigorously.Step 4
Using a spoon, shape the lentil mixture into small dumplings about 3 cm (1¼ inch) in diameter. Carefully drop them into the simmering broth in batches without crowding. Poach for 8 minutes until dumplings are firm and cooked through, turning occasionally with a slotted spoon.Step 5
Remove poached dumplings with a slotted spoon and set aside on a plate, keeping warm.Step 6
In a separate pan, heat olive oil over medium heat. Add nigella seeds and toast for 1 minute until aromatic. Add chopped seasonal tomatoes, smoked paprika, ground cumin, and sugar. Cook gently, stirring occasionally, for 12 minutes until tomatoes break down into a thick sauce.Step 7
Adjust seasoning with salt and fresh lemon juice to taste. For a smoother sauce, blend briefly if desired.Step 8
Serve the lentil dumplings hot, spooning the spiced tomato sauce over them. Garnish with fresh cilantro leaves.
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