Ethiopian red lentil stew

• 200 g red lentils, uncooked
• 2 tbsp vegetable oil
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp ground paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground ginger
• 1/2 tsp ground coriander
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 2 tbsp tomato paste
• 600 ml vegetable broth
• 270 g white rice, cooked

Method

1. 1

   Heat the oil in a large pot over medium heat and cook the onion for 8 minutes until deeply softened.

2. 2

   Add the garlic, ginger, and berbere spice, and cook for 1 minute until fragrant.

3. 3

   Stir in the tomato paste and cook for 1 minute.

4. 4

   Add the lentils and vegetable broth, bring to a simmer, and cook for 18 minutes, stirring occasionally, until thick.

5. 5

   Serve over white rice.