I love potatoes. From mashed potatoes to french fries, you can do so many different things with potatoes! Truly, a universal food. And even though they can have a bad rap, potatoes are actually pretty good for you. Just remember to eat the skins, too! Because of their versatility, potatoes are my preferred way to explore new spices and flavors.
This red lentil loaded potato recipe is no exception. Spicy, saucy cauliflower and lentil stew fills simple baked potatoes for a hearty dish to warm you up! The vegan and gluten free stew cooks in about 30 minutes while the potatoes are baking, reducing the cooking time. And most of it is passive while the lentils simmer.
The featured spice in this lentil loaded potato is berbere. Berbere is a spice blend with chili, cumin, and ginger among other spices. This spice blend is most often associated with Ethiopian and Eritrean cuisines, flavoring stews, vegetables, and meats. Most restaurants and spice companies have proprietary blends that differ slightly in the ratio and exact ingredients. Try out a few different ones or make your own!
Cauliflower Lentil Loaded Potato
These loaded potatoes are filled with spicy, saucy cauliflower and red lentil stew. Seasoned with berbere spice and fresh ginger, it’s a hearty dinner for cold winter nights.
cauliflower, chopped into 1 inch pieces
grated fresh ginger
3 to 4
Preheat oven to 350°F. Pierce potatoes multiple times with a fork to let moisture escape while baking. Place on a baking sheet and bake for 1 hour, or until the skin is crisp and the potato soft.
While potatoes are baking, heat olive oil in a medium pot over medium heat. Add in onions and cook 5 to 10 minutes, until fragrant and translucent.
Stir in cauliflower, garlic, ginger, and berbere spice. Let cook 3 to 5 minutes.
Stir in lentils and add enough water to barely cover ingredients. Bring to a boil then reduce to heat to low and simmer with cover for 20 minutes or until lentils are soft.
Stir in peas and remove from heat.
When potatoes are done, slice in half with a knife. Spoon cauliflower and lentil stew into each potato and serve.
Frozen peas (and other frozen vegetables) help me add vegetables to almost any dish. You can add them slightly defrosted or straight from the freezer. Adding them at the end of cooking helps prevent mushy peas. When making baked potatoes, sometimes I’ll brush a bit of olive oil on the potatoes to get the skins a little extra crispy.
You can make your own berbere spice blend for this recipe and adjust according to your preferred taste.
CHECK THE FRIDGE
Don’t have regular potatoes for this lentil loaded potato recipe? This is a great dish with loaded sweet potatoes! You can also use green or black lentils if you don’t have red lentils. Be sure to adjust the quantity of liquids and cook times as necessary.