Spicy Ethiopian Lentil Stew
1 Medium Onion, chopped
3-4 cloves, garlic, minced
2 TBSP fresh ginger, grated
2 TBSP Local Spicery Berbere Blend
4 cups vegan broth or water*
1½ cups, red lentils
14z can salt-free organic tomatoes, diced
3 carrots, sliced ¼” on the bias
3 TBSP, salt-free tomato paste
* Try adding 1 TBSP of dried, milled vegetables like onion powder, mushroom powder, or sun-dried tomato powder per cup of water for an instant vegan broth
Sautee onion until soft and translucent (about 5 minutes), add garlic, ginger, and spice for an additional minute. Add tomatoes, tomato paste, broth, lentils, carrots and vegetables. Cook until lentils and potatoes are soft, 30 – 45 minutes.
Serve over rice or with flat bread.