Ethiopian Berbere Red Lentil Stew

Cooking for; 4

Prep Time: 15 minutes

Cooking time: 35 minutes

Ingredients:

• 2 tablespoons canola oil
• 1 chopped red onion
• grated fresh ginger
• 2 finely chopped garlic cloves
• 2 tablespoons tomato paste
• 1 tablespoon Berbere spice
• 2 cups of vegetable stock
• 1 cup of dried red lentils
• 2 cups basmati rice
• Garnish: Fresh cilantro

Instructions

Heat oil in a large saucepan over medium heat. Add onions and cook until tender, stirring occasionally. 

Add the ginger and garlic and cook for 5 minutes, stirring occasionally. 

Stir in the tomato paste, spice and cook for 1 minute. Gradually add the stock, stirring until blended. Increase the heat to medium and bring to a simmer. 

Rinse the lentils under cold water, drain and then add to the saucepan. Partially cover the saucepan and cook until lentils are tender (approximately 35 minutes), stirring occasionally. 

Sprinkle with cilantro and serve with rice on the side. 500gm Chicken can replace the lentils should you want a meat dish.