Ethiopian Cabbage Dish

Adapted from Allrecipes.com

INGREDIENTS:

• 2 - 3 tablespoons oil
• 2 onions, thinly sliced
• 6 carrots, thinly sliced
• 2 teaspoons sea salt
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground pepper
• 1 small head green cabbage, shredded
• 3 large potatoes, unpeeled and cut into 1/2 inch cubes
• DO NOT ADD WATER

METHOD:

• Heat oil in stock pot over medium heat
• Add onion and carrot and cook for about 5 minutes, covered
• Stir in salt, pepper, cumin, turmeric and cabbage and cook 15 minutes, covered
• Add potatoes, reduce heat and cook covered for 20 minutes or until potatoes are tender

Creamy Eggplant and Potato Soup

Adapted from Barbara Mendez Nutrition

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, chopped
• 2 cloves garlic
• 1 1/2 teaspoon curry powder
• 1 1/2 teaspoon ground cumin
• 4 russet potatoes, unpeeled and diced
• 1 large eggplant, peeled and diced
• 4 cups water
• 2 vegetable bouillon cubes
• salt

 METHOD

• Saute onion and garlic in oil until tender
• Stir in curry powder and cumin until combined
• Add potatoes and eggplant and stir for 2 minutes
• Add water and bouillon cubes; bring to a boil
• Simmer for 40 minutes
• Blend with immersion blender
• Salt to taste and add more water if too thick

Spicy Lentils with Sweet Potatoes and Kale

Adapted from Eat, Live, Run

INGREDIENTS:

• 2 teaspoons oil
• 1 large onion, diced small
• 3 carrots, diced small
• 2 small or 1 large sweet potato, diced small
• 2 ribs celery, diced small

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• 1/2 cup water
• 2 teaspoons dried rosemary
• 1/2 teaspoon red chili pepper flakes

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• 5 cups water
• 2 vegetable bouillon cubes
• 1 1/2 cups dried green lentils
• 1 bunch kale, stalks removed and chopped

METHOD:

• Heat oil in stock pot, add onion, carrots, sweet potato and celery and cook for 6 minutes
• Combine 1/2 cup water, rosemary and pepper flakes in blender
• Add blended spices with remaining ingredients; bring to boil
• Reduce heat and simmer 30 minutes or until lentils are tender and have absorbed most of the water
• Season with salt