dinner · lunch · Ethiopian-inspired
Berbere Tomato Brown Lentil & Green Pea Buckwheat Bowls
A spicy grain bowl with brown lentil, green pea, 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 buckwheat
- 2 cups brown lentil
- 3 cups green pea
- 1 tbsp olive oil
- ½ tsp salt
- 2 tsp berbere seasoning
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 2 cups romaine
Equipment
Large skillet + Mixing bowl
How to make it
- 1
Whisk the berbere seasoning, tomato paste, garlic, olive oil, and salt into a dressing.
- 2
Cook the brown lentil with the green pea in a large skillet. Cook until the brown lentil is hot and the vegetables are tender.
- 3
Divide the buckwheat and romaine among bowls, add the brown lentil and green pea, and spoon over the dressing.
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.
