Ingredients

• 2 teaspoons canola oil
• 2 cups chopped red onion
• 1 tablespoon minced peeled fresh ginger
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 ½ tablespoons Berbere spice
• 3 cups organic vegetable broth
• 1 cup dried small red lentils
• ¼ teaspoon salt
• ¼ cup finely chopped fresh cilantro
• 4 cups hot cooked basmati rice

Directions

• 1. 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.
• 2. Rinse lentils until 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.

Nutrition