Spicy Ethiopian Red Lentil Stew - cooking recipe

Ingredients

2 teaspoons canola oil
2 cups red onions, chopped
1 tablespoon ginger, minced peeled and fresh
2 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 tablespoons berbere, spice
3 cups vegetable broth
1 cup red lentil, dried and small
4 teaspoons salt
4 cups basmati rice, hot cooked

Preparation

Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 minutes or until tender, stirring occasionally. Add ginger and garlic; cook 5 minutes, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 minute, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to medium-high; bring to a simmer.
Rinse lentils in cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 minutes or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro. Serve over rice.