I recently posted an idea for a lunch that is perfect for both kids and adults on my dear friend's blog, kotoamade. EJ's blog is gorgeous and tells the stories and joys of the creative life she shares with her husband, one year old daughter, and two cats. I have enjoyed many east African meals with her family, so I decided to dedicate this lunch to them. Ethiopian food is delicious and so easy to make. You can make it as mild or spicy as you like, just adjust the burbere as you see fit.
1 large red onion (minced)
4 Tbs. olive oil
1/8 - 1/4 cup burbere (ethiopian spice mix)
3 cups red lentils
3-4 tsp. salt
Saute the onions without oil in a large soup pot for ten minutes. Add the oil and saute for another 5 minutes. Be patient and make sure the onion does not burn. Stir in the spice, lentils, and salt. Cover the whole mixture with water and let simmer, covered, for 20 minutes- adding water as necessary. Serve with ingera.
To bake apples, core and place in the oven at 450 degrees for 20-30 minutes or until softened. Fill with soy yogurt and cinnamon. To sweeten, add maple syrup or agave nectar.