This Ethiopian red lentil stew will pair great with injera bread and other curries!
Yield: 5 quarts
½ cup Canola Oil
5 ea Red Onion medium dice
1/2 cup Ginger, minced
9 cloves Garlic, minced
1 can Tomato Paste
3 tablespoons Berbere Spice
16 cups Vegetable Stock
5 cups Dry Red Lentils
Salt to taste
1 bu Cilantro, chopped
Sweat onions with some salt until translucent. Add ginger and garlic, cook 5 minutes, stirring frequently. Stir in tomato past and Berbere spice, cook 1 minute. Gradually add stock and stir with a whisk until blended. Increase heat and bring to a simmer.
Rinse lentils under cold water, drain. Add lentils to the broth simmer partially covered about 30 minutes until the lentils are tender, stirring occasionally. Add salt to taste. Sprinkle with cilantro for garnish.
