Ingredients
Directions
Slow-cook the onions: Heat a large stovetop pot on medium-high heat. Add the onions, continuously stirring, for 2 minutes. Add ¼ cup water, lower the heat to low medium, and continue cooking the onions for 5 minutes, stirring occasionally.
Add the garlic, tomatoes, tomato paste, and 1 tablespoon of the berbere seasoning (reserve the rest for later). Stir and cook for an additional 5 minutes. Deglaze the pan with 1–2 tablespoons of water as needed.
Add the lentils, teff, and vegetable broth. Bring to a boil then reduce the heat to simmer, cover, and cook for 30 minutes. Fifteen minutes into cooking the lentils and teff, stir in the squash. Adding the squash at this time will also give you an opportunity to stir the lentils and teff to prevent them from sticking to the bottom of the pot.
Once the lentils and teff are tender, remove from the heat, stir in the remaining berbere seasoning, and squeeze in the lemon juice.
Divide between bowls and garnish with cilantro, if desired.
Chef's Notes
Substitutions
Use shallots in place of yellow onion. Or substitute white onion for yellow onion.
For the tomato, use any type of tomato you have on hand or love.
Substitute green squash for yellow squash.
Substitute butternut, acorn, or Delicata squash for yellow squash.
Instead of cilantro, garnish with parsley or chives.
Prep Ahead
If making your own berbere spice blend, prepare it ahead of time and store it in an airtight container in a cool, dark, and dry place for up to one month before making this dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Slow-cook the onions: Heat a large stovetop pot on medium-high heat. Add the onions, continuously stirring, for 2 minutes. Add ¼ cup water, lower the heat to low medium, and continue cooking the onions for 5 minutes, stirring occasionally.
Add the garlic, tomatoes, tomato paste, and 1 tablespoon of the berbere seasoning (reserve the rest for later). Stir and cook for an additional 5 minutes. Deglaze the pan with 1–2 tablespoons of water as needed.
Add the lentils, teff, and vegetable broth. Bring to a boil then reduce the heat to simmer, cover, and cook for 30 minutes. Fifteen minutes into cooking the lentils and teff, stir in the squash. Adding the squash at this time will also give you an opportunity to stir the lentils and teff to prevent them from sticking to the bottom of the pot.
Once the lentils and teff are tender, remove from the heat, stir in the remaining berbere seasoning, and squeeze in the lemon juice.
Divide between bowls and garnish with cilantro, if desired.