Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset



2 teaspoons olive oil

1/2 cup chopped red onion

2 tsp minced fresh ginger

3 garlic cloves, minced

1 1/2 tablespoons Berbere spice*

3 cups organic vegetable broth or water

1 cup dried small red lentils

1/2 teaspoon kosher salt (or more to taste)

1/4 cup finely chopped mixed herbs*


Step 1

Heat oil in a large Dutch oven over medium heat. Add onion, garlic, ginger and berbere spice to pan; cook 15 minutes or until tender, stirring occasionally, add a few tbsp of water as the mixture cooks to form a paste, if the paste dries out add a bit more water. Cook until onions are almost translucent. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.

Step 2

Rinse lentils under 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 herbs. Serve.

Recipe Notes:

You can sub berbere spice for curry powder. Berebere is an Ethiopian spice mixture, you can make yourself (Recipe here) or you can buy the spice pre-mixed at the market, or on Amazon.

I used a combination of Cilantro, Parsley and Chives for the herb mixture. Any of these herbs would work on their own, use what you have.

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