Ethiopian-Inspired Spiced Lentil Grain Bowl with Steamed Greens
This nourishing grain bowl features aromatic Ethiopian-spiced lentils atop fluffy teff and quinoa blend, paired with steamed collard greens and a lemon-tahini drizzle. A wholesome vegetarian dish that celebrates traditional Ethiopian flavors using accessible ingredients and straightforward steaming technique.
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Overview
This Ethiopian-inspired grain bowl combines richly spiced lentils cooked with traditional berbere spices over a delicate blend of cooked teff and quinoa grains. Steamed collard greens add a vibrant, nutritious touch, all finished with a bright lemon-tahini drizzle that ties the flavors together for a wholesome, vegetarian meal perfect for weeknights.
Why you’ll love it
- Uses accessible ingredients to bring authentic Ethiopian flavors to your table.
- Balanced meal featuring protein-packed lentils and nutrient-rich greens.
- Simple steaming technique keeps the greens tender and vibrant.
- Ready in under an hour, ideal for an easy dinner.
Ingredient notes
- Teff flour: Teff is an Ethiopian whole grain; using teff flour cooked like a grain creates a unique fluffy base. If unavailable, substitute with millet or fine amaranth.
- Berbere spice: An essential Ethiopian spice blend with chili, garlic, ginger, and warm spices. Use a good-quality store-bought berbere or make your own.
- Lentils: Red lentils cook quickly and become tender, making them ideal for this recipe.
- Collard greens: A sturdy leafy green that holds up well to steaming and pairs perfectly with Ethiopian flavors.
Serving & storage
Serve the grain bowl warm with the lentils on top of the teff-quinoa base, greens on the side, and drizzle the lemon-tahini sauce just before serving. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if grains seem dry.
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Chef tips
- If teff flour is not available, substitute with millet or fine amaranth cooked similarly.
- Adjust the amount of berbere spice to your heat preference, starting with less and adding more as desired.
- Ensure lentils are cooked completely to avoid any raw texture; red lentils cook relatively quickly but check tenderness before serving.
- Use fresh lemon juice for the drizzle to brighten the dish and balance spices.
- Store leftovers in the refrigerator and consume within 3 days for best freshness.
Ingredients
- 150 g (3/4 cup) red lentilsred lentils, rinsed and drained
- 60 g (1/2 cup) teff flourteff flour
- 100 g (1/2 cup) quinoa, rinsedquinoa
- 1 medium onion, finely choppedyellow onion
- 2 cloves garlic, mincedgarlic
- 1 tablespoon vegetable oilvegetable oil
- 1 1/2 tablespoons berbere spiceberbere spice blend
- 700 ml (3 cups) vegetable broth, dividedvegetable broth
- 200 g (7 oz) collard greens, washed and choppedcollard greens
- 60 ml (1/4 cup) tahinitahini
- 1 lemon, juice and zestlemon
- Saltsalt, to taste
- Black pepperfreshly ground black pepper, to taste
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Equipment
- medium saucepan with lid
- small saucepan
- steamer basket or steaming setup
- mixing bowl
- whisk or fork
- measuring cups and spoons
- knife and cutting board
Nutrition per serving
- Calories380
- Protein18 g
- Carbs55 g
- Fat8 g
Step-by-step
Step 1
Rinse lentils thoroughly under cold water until water runs clear. Drain and set aside.Step 2
In a medium saucepan, heat vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.Step 3
Add minced garlic and berbere spice to the onions. Stir and cook for another 2 minutes until fragrant.Step 4
Add the rinsed lentils and 500 ml (2 cups) of vegetable broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender and most liquid is absorbed.Step 5
While lentils cook, prepare the teff and quinoa blend. In a separate small saucepan, combine teff flour, quinoa, 200 ml (about 3/4 cup plus 1 tablespoon) vegetable broth, and a pinch of salt. Bring to a boil, then reduce to low heat, cover, and cook for 15 minutes until grains are tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.Step 6
Meanwhile, prepare the collard greens for steaming. Fill a steamer pot with water just below the basket level and bring to a boil. Place collard greens in the steamer basket, cover, and steam for 5–7 minutes until tender and bright green. Remove and set aside.Step 7
In a small bowl, whisk together tahini, lemon juice, lemon zest, salt, and pepper. Add water 1 teaspoon at a time to thin the sauce until pourable but creamy.Step 8
Fluff the cooked teff-quinoa blend with a fork and divide onto serving bowls. Top with spiced lentils and steamed collard greens. Drizzle with the lemon-tahini sauce and serve warm.
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