Ethiopian Lentil Gratin
A hearty and flavorful Ethiopian-inspired lentil dish topped with a crispy gratin.
Ingredients
- ●1 medium red oniondiced
- ●1 medium red bell pepperdiced
- ●1 tsp caraway seedsground
- ●1 tsp ground cuminground
- ●1 tsp ground corianderground
- ●1 cup red kidney beans, cookedcanned or cooked from scratch
- ●1 cup green lentils, rinsed and draineddried
- ●2 cups chicken brothlow sodium
- ●1/2 cup grated cheddar cheesedivided
- ●2 tbsp all-purpose flourfor roux
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, heat 1 tbsp olive oil over medium heat.
- 3
Add the diced onion and cook until softened, about 5 minutes.
- 4
Add the diced red bell pepper and cook for an additional 2 minutes.
- 5
Add the ground caraway seeds, cumin, and coriander. Cook for 1 minute.
- 6
Stir in the cooked red kidney beans, green lentils, and chicken broth.
- 7
Bring the mixture to a simmer and cook until the lentils are tender, about 20-25 minutes.
- 8
In a small bowl, mix together the flour and a pinch of salt. Add the remaining 1 tbsp olive oil and stir until the mixture forms a smooth paste.
- 9
Gradually add the grated cheddar cheese to the flour mixture, stirring until well combined.
- 10
Transfer the lentil mixture to a 9x13 inch baking dish. Top with the cheese mixture.
- 11
Bake for 20-25 minutes, or until the top is golden brown and the gratin is heated through.
- 12
Serve hot and enjoy!