Ingredients
1 1/2 tablespoons RawSpiceBar’s Freshly Ground Berbere
1 cup red lentils
1 yellow onion, diced
4 cloves garlic, minced
2 tablespoons canola oil
1 inch fresh ginger, minced
1 cup canned, chopped tomatoes
1 dash Kosher salt & pepper, to taste
2 cups vegetable broth (we love Saffron Road’s Vegetable Broth)
1 Yogurt & cilantro to garnish, optional
Preparation
Rinse lentils in a sieve under cold running water and set aside.
In a medium saucepan, saute onion in canola oil over medium heat until the onions turn golden, about 10-15 minutes.
Add ginger and garlic and saute until fragrant, about 2 minutes. Add RawSpiceBar’s Berbere spices, stir until fragrant, about 1 minute.
Add lentils and cook for about 5 minutes.
Add chopped tomatoes and broth, bring to a boil. Lower the heat and simmer, covered, until lentils are soft, about 25 minutes. Stir occasionally, adding more liquid if needed. Salt & pepper to taste.
Serve with a dollop of yogurt and cilantro. Works perfectly with a side of injera or naan bread as well. Enjoy!
