Ethiopian-Inspired Steamed Vegetable and Lentil Medley
A wholesome and vibrant Ethiopian-inspired dish featuring a medley of seasonal steamed vegetables and spiced lentils. This recipe embraces traditional flavors with familiar spices like berbere and niter kibbeh, paired with the gentle technique of steaming to preserve the freshness of the produce and the protein-packed lentils, making it a perfect vegetarian weeknight supper.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
This Ethiopian-inspired steamed vegetable and lentil medley is a vibrant and nutritious dish that brings together traditional Ethiopian spices with healthy, fresh seasonal produce and protein-rich lentils. The use of steaming preserves the natural flavors and textures of the vegetables while allowing the spices to blend subtly with the dish, resulting in a delightful vegetarian entrée perfect for a wholesome weeknight supper.
Why you’ll love it
- Rich Ethiopian flavors using berbere spice and niter kibbeh bring warmth and authenticity.
- Steaming ensures vegetables remain crisp and bright, retaining nutrients.
- Quick to prepare and ideal for a wholesome vegetarian meal.
- Uses seasonal vegetables—flexible and adaptable year-round.
- Protein-packed thanks to nutrient-rich lentils, making it satisfying and balanced.
Ingredient notes
- Red lentils: Use dried split red lentils for quick cooking and a creamy texture.
- Berbere spice blend: A staple Ethiopian spice mix that adds warmth and complexity; available online or in specialty stores.
- Niter kibbeh: Ethiopian spiced clarified butter; if unavailable, you can substitute with unsalted butter infused with garlic, ginger, and mild spices.
- Seasonal vegetables: Use a colorful mix such as carrots, green beans, bell peppers, zucchini, and cauliflower. Adjust to availability and preference.
- Steaming: Use a steamer basket or insert to maintain gentle heat and flavor.
Serving & storage
Serve the medley warm as a main dish alongside injera (Ethiopian flatbread) or with steamed rice. Garnish with fresh herbs like cilantro or parsley if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to maintain texture. Lentils and vegetables can also be repurposed into wraps or salads for an easy next-day meal.
Advert
Chef tips
- If you don't have niter kibbeh, you can make a quick version by melting unsalted butter and simmering it with garlic, ginger, and a pinch of fenugreek for 15 minutes, then straining before use.
- Adjust the selection of seasonal vegetables based on availability and preference for variety and color.
- Keep an eye on the water level in the steaming pot to ensure it doesn't evaporate completely during steaming.
- Rinse lentils thoroughly to reduce foaming and enhance digestibility.
Ingredients
- 150 grams (3/4 cup)red lentils, rinsed
- 300 ml (1 1/4 cups)water or vegetable broth
- 2 tablespoonsniter kibbeh (Ethiopian spiced clarified butter) or unsalted butter infused with garlic and ginger
- 1 medium carrot, peeled and sliced into thin rounds (about 100 grams)seasonal vegetable
- 100 grams (about 1 cup)green beans, trimmed and halved
- 1 small red bell pepper, sliced (about 120 grams)seasonal vegetable
- 1 small zucchini, sliced (about 100 grams)seasonal vegetable
- 1/2 small cauliflower, cut into small florets (about 150 grams)seasonal vegetable
- 1 medium onion, finely chopped (about 120 grams)onion
- 2 clovesgarlic, minced
- 1 teaspoonberbere spice blend
- 1/2 teaspoonground turmeric
- Saltto taste
- Freshly ground black pepperto taste
- Fresh cilantro or parsley leavesfor garnish (optional)
Advert
Equipment
- medium saucepan
- steamer basket or steaming insert
- large pot or wok for steaming
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cups
Nutrition per serving
- Calories310
- Protein16 g
- Carbs40 g
- Fat6 g
Step-by-step
Step 1
Rinse the red lentils under cold running water until the water runs clear. Drain and set aside.Step 2
In a medium saucepan, melt the niter kibbeh over medium heat. Add the chopped onion and garlic, sauté until the onion is soft and translucent, about 5 minutes.Step 3
Add the berbere spice and turmeric to the saucepan, stirring continuously for 1 minute until fragrant to bloom the spices.Step 4
Add the rinsed lentils and water or vegetable broth. Stir well and bring to a gentle boil. Then reduce heat to low and simmer uncovered for about 15 minutes until lentils are tender and most liquid absorbed. Stir occasionally to prevent sticking.Step 5
Meanwhile, prepare your steaming setup by bringing a large pot or wok with about 5 cm (2 inches) of water to a boil. Place the steamer basket or insert over boiling water, making sure it doesn't touch the water.Step 6
Place the sliced seasonal vegetables in the steamer basket in a single layer if possible. Cover with a lid and steam for about 8 to 10 minutes until the vegetables are tender yet still crisp. Test with a fork to confirm doneness.Step 7
Once vegetables are steamed, transfer them gently to the lentils and stir to combine. Adjust salt and pepper to taste.Step 8
Serve the medley warm, garnished with fresh cilantro or parsley if using. Enjoy as a wholesome main dish or alongside Ethiopian injera or steamed rice.
Advert
Tags
Advert
Related recipes
Ethiopian-Inspired Stir-Fried Beef Tibs with Seasonal Vegetables
A vibrant stir-fry featuring tender cubes of beef cooked with a medley of fresh seasonal vegetables and traditional Ethiopian spices, served with injera or steamed rice for a quick and flavorful weeknight meal.
Ethiopian Spiced Beef Stir-Fry with Injera and Seasonal Greens
A vibrant Ethiopian-inspired beef stir-fry featuring tender strips of beef cooked with traditional spices, served atop injera with a side of sautéed seasonal greens. This dish highlights the bold flavors of berbere and mitmita spices in a quick, weeknight-friendly stir-fry, complemented by the classic sourdough flatbread and fresh vegetables.
Ethiopian Doro Wat Pressure-Cooked Chicken Stew
A hearty and aromatic Ethiopian chicken stew slow-simmered using a pressure cooker to tender perfection. Infused with berbere spice blend, garlic, and ginger, served traditionally with injera or rice for a comforting weeknight meal.