South American Arepas with Ethiopian Spiced Lentils

Directions

1. Step 1

   In a large bowl, combine warm water with salt. Gradually add white corn meal, mixing with your hands until a soft, uniform dough forms. Let it rest for 5-10 minutes.

2. Step 2

   While dough rests, prepare the lentils. Heat 1 tbsp olive oil in a pot over medium heat. Sauté minced garlic and grated ginger for 1 minute. Add Berbere spice and tomato paste, cook for another minute.

3. Step 3

   Stir in red lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until lentils are tender. Stir in balsamic vinegar and chopped kale, cooking until kale is wilted.

4. Step 4

   Divide the arepa dough into 6-8 equal portions and shape them into thick patties, about 3-4 inches in diameter and 0.5 inch thick.

5. Step 5

   Heat remaining 1 tbsp olive oil in a large non-stick skillet over medium heat. Cook arepas for 5-7 minutes per side until golden brown and crispy on the outside, and cooked through.

6. Step 6

   Carefully slice each arepa open lengthwise (like a pita). Fill with a generous amount of Ethiopian spiced lentils and top with sliced avocado.