VIBES: Frank Ocean “DEAR APRIL”
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*
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.
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.
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.