Misr Wot (Ethiopian Spicy Lentil Stew) - cooking recipe

Ingredients

1 set 1 1/2 tbsp rawspicebar's freshly ground berbere
2 . set 1 cup red lentils
3 . set 1 yellow onions, diced
4 . set 4 garlic cloves, minced
5 set 2 tbsp canola oil
6 set 1 inch fresh ginger, minced
7 set 1 cup canned chopped tomatoes
8 set kosher salt & pepper, to taste
9 set 2 cups vegetable broth (we love Saffron Road's Vegetable Broth)
10 set yogurt & cilantro (to garnish) (optional)

Preparation

Rinse lentils in a sieve under cold running water and set aside.
In a medium saucepan, saute onion in canola oil over medium heat until the onions turn golden, about 10-15 minutes.
Add ginger and garlic and saute until fragrant, about 2 minutes. Add RawSpiceBar's Berbere spices, stir until fragrant, about 1 minute.
Add lentils and cook for about 5 minutes.
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.
Serve with a dollop of yogurt and cilantro. Works perfectly with a side of injera or naan bread as well. Enjoy!