Misr Wot (Ethiopian Spicy Lentil Stew)

• 1 set 1 1/2 tbsp rawspicebar's freshly ground berbere
• 2 . set 1 cup red lentils
• 3 . set 1 yellow onions, diced
• 4 . set 4 garlic cloves, minced
• 5 set 2 tbsp canola oil
• 6 set 1 inch fresh ginger, minced
• 7 set 1 cup canned chopped tomatoes
• 8 set kosher salt & pepper, to taste
• 9 set 2 cups vegetable broth (we love Saffron Road's Vegetable Broth)
• 10 set yogurt & cilantro (to garnish) (optional)

1. Rinse lentils in a sieve under cold running water and set aside.
2. In a medium saucepan, saute onion in canola oil over medium heat until the onions turn golden, about 10-15 minutes.
3. Add ginger and garlic and saute until fragrant, about 2 minutes. Add RawSpiceBar's Berbere spices, stir until fragrant, about 1 minute.
4. Add lentils and cook for about 5 minutes.
5. Add chopped tomatoes and broth, bring to a boil. Lower the heat and simmer, covered, until lentils are soft, about 25 minutes. Stir occasionally, adding more liquid if needed. Salt & pepper to taste.
6. Serve with a dollop of yogurt and cilantro. Works perfectly with a side of injera or naan bread as well. Enjoy!

ground berbere, red lentils, yellow onions, garlic, canola oil, ginger, tomatoes, pepper, vegetable broth, cilantro

Taken from www.food.com/recipe/misr-wot-ethiopian-spicy-lentil-stew-524591 (may not work)