Red Lentils With Veggies

• 1/2 cup masoor dal
• 1 red onion, minced
• 1 cup water, or more as needed, divided
• 3 tablespoons canola oil
• 3 cloves garlic
• 2 teaspoons berbere spice blend, or to taste
• 1 cup plain tomato sauce
• 1 cup diced zucchini
• 1 cup diced carrots
• salt to taste

1. Soak masoor dal in 4 cups water; swish with your hands to clean. Drain; repeat twice.
2. Combine onion and 1/2 cup water in a saucepan over medium-low heat; simmer until water is absorbed, 5 to 7 minutes. Add oil and garlic; cook, stirring occasionally, for 3 minutes. Add bebere powder; cook and stir for 3 minutes more.
3. Mix tomato sauce and 1/2 cup water into onion-spice mixture; bring to a boil. Add masoor dal and carrots; reduce heat to low. Cook, stirring occasionally and adding water as needed to maintain a soupy consistency, until carrots are just tender, about 5 minutes. Add zucchini; cook and stir until lentils are tender, about 5 minutes more. Add salt to taste.

masoor dal, red onion, water, canola oil, garlic, berbere spice blend, tomato sauce, zucchini, carrots, salt

Taken from www.allrecipes.com/recipe/215272/red-lentils-with-veggies/ (may not work)