Misr Wot (Ethiopian Spicy Lentil Stew)

• 1 1/2 tablespoons RawSpiceBar's Freshly Ground Berbere
• 1 cup red lentils
• 1 piece yellow onion, diced
• 4 pieces cloves garlic, minced
• 2 tablespoons canola oil
• 1 piece fresh ginger, minced
• 1 cup canned, chopped tomatoes
• 1 piece Kosher salt & pepper, to taste
• 2 cups vegetable broth (we love Saffron Road's Vegetable Broth)
• 1 piece Yogurt & cilantro to garnish, optional

1. 1. Rinse lentils in a sieve under cold running water and set aside.
2. 2. In a medium saucepan, saute onion in canola oil over medium heat until the onions turn golden, about 10-15 minutes.
3. 3. Add ginger and garlic and saute until fragrant, about 2 minutes. Add RawSpiceBar's Berbere spices, stir until fragrant, about 1 minute.
4. 4. Add lentils and cook for about 5 minutes.
5. 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.

red lentils, yellow onion, garlic, canola oil, fresh ginger, tomatoes, pepper, vegetable broth, cilantro

Taken from www.epicurious.com/recipes/member/views/misr-wot-ethiopian-spicy-lentil-stew-56441db079b674000c8b141e (may not work)