Spicy Ethiopian Red Lentil Stew

Ingredients

• 2 teaspoons canola oil
• 1 ½ tablespoons Berbere spice
• 1 tablespoon minced peeled fresh ginger
• 3 tablespoons tomato paste
• 3 garlic cloves, minced
• 2 cups chopped red onion
• ¼ cup finely chopped fresh cilantro
• + 15 more ingredients
• • 1 cup dried small red lentils
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • 4 cups hot cooked basmati rice
  • 1 cup dried small red lentils
  • 3 cups organic vegetable broth
  • 1 ½ tablespoons Berbere spice
  • ¼ cup finely chopped fresh cilantro
  • 3 cups organic vegetable broth
  • 4 cups hot cooked basmati rice
  • 2 teaspoons canola oil
  • 3 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 2 cups chopped red onion

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 ...

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