Description
Spicy Ethiopian-inspired lenticchie pasta delivers a global culinary adventure on one plate. Fragrant herbs, hearty lentils, and complex spices create a memorable Mediterranean-African fusion that will satisfy curious palates.
Ingredients
Scale
Main Ingredients:
- 1 box macaroni
- 2 cups lentils, cooked (can be canned or dried)
- 3 tablespoons berbere (Ethiopian spice mix)
Vegetables:
- 1 cup white onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
Seasonings and Liquids:
- 4 tablespoons (59 milliliters) extra virgin olive oil
- 2–3 cups (473–710 milliliters) water
- ½ cup flat-leaf parsley, chopped
- Salt to taste
- Pepper to taste
Instructions
- Prepare dried lentils in advance by cooking them according to the package instructions, ensuring they are tender and ready for the main dish.
- Heat a large pot over medium flame and introduce finely chopped onions, diced carrots, and sliced celery, sautéing the vegetables until they become translucent and soft, approximately 4-5 minutes.
- Season the vegetable mixture with a pinch of salt and freshly ground black pepper to enhance the foundational flavors.
- Incorporate the pre-cooked lentils into the vegetable base, stirring gently to distribute them evenly throughout the pot.
- Sprinkle the traditional Ethiopian Berbere spice blend over the lentil and vegetable mixture, allowing the aromatic spices to bloom and infuse the dish with complex, warm notes.
- Pour in enough water (approximately or 16 fluid ounces) to create a liquid base for cooking the pasta, and bring the mixture to a vigorous boil.
- Add macaroni (about or 225 grams) directly into the boiling lentil mixture, stirring occasionally to prevent sticking and ensure even cooking.
- Reduce heat to medium-low and continue cooking until the pasta reaches al dente texture and the liquid reduces to create a creamy, thick consistency.
- Remove the pot from heat and garnish with freshly chopped parsley, providing a bright, herbaceous finish to the dish.
- Allow the Ethiopian-style lentil pasta to rest for 5 minutes, which will help the flavors meld and the sauce further thicken before serving.
Notes
- Elevate this dish by choosing small lentils like red or green varieties which cook faster and blend seamlessly with pasta.
- Berbere spice is the secret weapon, delivering authentic Ethiopian flavor with its complex blend of chili peppers, garlic, ginger, and warming spices.
- Ensure vegetables are finely chopped for even cooking and maximum flavor distribution throughout the creamy pasta.
- For a protein-packed meal, use whole wheat macaroni or alternative pasta shapes that hold sauce well.
- Leftovers can be stored in an airtight container for 3-4 days, potentially tasting even better as flavors meld overnight.
- Optional garnishes like crumbled feta, extra parsley, or a drizzle of olive oil can transform this simple one-pot wonder into a gourmet experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Boiling, Sautéing
- Cuisine: Ethiopian-Italian
Nutrition
- Serving Size: 6
- Calories: 385 kcal
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 0 mg