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Recipes around the World
In a large pot, heat the vegetable oil or clarified butter over medium heat.
Add the chopped onions and cook until softened and golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.
Stir in the Berbere spice mix, ground cumin, ground coriander, paprika, and ground turmeric. Cook for 1-2 minutes to toast the spices.
Add the red lentils to the pot and stir to coat with the spice mixture.
Pour in the diced tomatoes and vegetable or chicken broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low.
Cover and simmer for about 25-30 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally and add more broth if needed.
Season with salt and black pepper to taste.
Garnish with chopped fresh cilantro or parsley.
Enjoy your meal!