Ingredients:
1 cup dried red lentils, rinsed and drained
2 medium red onions, finely chopped
1 tbsp fresh ginger, grated
2 tsp fresh garlic, finely minced
2 tsp vegetable oil
3 tbsp tomato paste
2 tbsp Berbere spice blend
3 cups water + more if required
½ tsp salt or more to taste
Fresh cilantro, chopped for garnishing
Directions:
Place a large saucepan over medium heat and heat the oil.
Add in the onions and cook, stirring occasionally for 8-10 minutes or until tender.
Mix in the ginger and garlic and stir fry for 2-3 minutes.
Stir in the tomato paste and Berbere spice blend. Stir fry for 1 minute.
Slowly pour in the water whisking to combine thoroughly.
Increase heat and bring to a simmer. Add in the red lentils and simmer on medium low for 30 minutes or until lentils are tender and form a thick stew. Stir occasionally and add more water if necessary.
Season with salt and garnish with chopped cilantro. Serve with rice, any other grain or the Ethiopian flatbread Injera.
