Spicy Ethiopian Red Lentil Stew

• 2 teaspoons canola oil
• 2 cups red onions, chopped
• 1 tablespoon ginger, minced peeled and fresh
• 2 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 1/2 tablespoons berbere, spice
• 3 cups vegetable broth
• 1 cup red lentil, dried and small
• 4 teaspoons salt
• 4 cups basmati rice, hot cooked

1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
2. Rinse lentils in 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 cilantro. Serve over rice.

canola oil, red onions, ginger, garlic, tomato paste, berbere, vegetable broth, red lentil, salt, basmati rice

Taken from www.food.com/recipe/spicy-ethiopian-red-lentil-stew-426670 (may not work)