Spicy Ethiopian Red Lentil Stew Recipe

by Enjolinfam

1½ hours | 25 min prep

SERVES 4 , 4 cups

* 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

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.

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