dinner · lunch · Ethiopian-inspired
Berbere Tomato Brown Lentil & Broccoli Rice Skillet
A spicy rice skillet with brown lentil, broccoli, and a berbere tomato finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 3 cups quinoa
- 2 cups brown lentil
- 4 cups broccoli
- 1 tbsp olive oil
- ½ tsp salt
- 2 tsp berbere seasoning
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- ½ cups scallion
Equipment
Large skillet
How to make it
- 1
Heat the olive oil in a large skillet; add the brown lentil, broccoli, and salt.
- 2
Stir in the berbere seasoning, tomato paste, garlic and scallion. Cook until the brown lentil is hot and the vegetables are tender.
- 3
Fold in the quinoa and cook until steaming throughout.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.