Spicy Ethiopian Red Lentil Stew

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 2 teaspoons canola oil
• 2 cups red onions, chopped
• 1 tablespoon ginger, minced peeled and fresh
• 2 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 1/2 tablespoons berbere, spice
• 3 cups vegetable broth
• 1 cup red lentil, dried and small
• 4 teaspoons salt
• 4 cups basmati rice, hot cooked

Recipe

• 1 heat oil in a large dutch oven over medium heat. add onion to pan; cook 15 minutes or until tender, stirring occasionally. add ginger and garlic; cook 5 minutes, stirring frequently. stir in tomato paste and berbere spice; cook 1 minute, stirring to combine. gradually add broth, stirring with a whisk until blended. increase heat to medium-high; bring to a simmer.
• 2 rinse lentils in cold water; drain. add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. stir in salt. sprinkle with cilantro. serve over rice.