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.
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 head cauliflower, chopped into 1 inch pieces
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 1/2 tablespoons berbere seasoning
- 1 cup red lentils
- 3 to 4 cups water
- 2 cups frozen peas
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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.
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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.
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Stir in cauliflower, garlic, ginger, and berbere spice. Let cook 3 to 5 minutes.
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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.
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Stir in peas and remove from heat.
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When potatoes are done, slice in half with a knife. Spoon cauliflower and lentil stew into each potato and serve.