Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon olive oil
  • 1 medium yellow onion (minced)
  • 1 tablespoon minced ginger (minced)
  • 3 to 4 tablespoons Berbere Spice
  • 1 cup uncooked black lentils
  • 2 cups low-sodium vegetable broth
  • 1 to 2 cups waters
  • ½ cup tomato sauce
  • Juice from ½ lemon (plus extra for serving)
  • Salt (to taste)
  • Yogurt (for topping)
  • Cilantro (for topping)

Instruction

  • Heat a pot or dutch oven over medium heat. Add the olive oil followed by the minced onion. Cook until the onion is translucent, 5 to 6 minutes. Add in the ginger and cook for a minute more.
  • Measure in 3 tablespoons of the berbere spice and stir to coat the onions. Add in the black lentils followed by the vegetable broth and 1 cup water. Bring to a boil, reduce to a simmer, cover, and cook for about 25 minutes. Check and stir occasionally, adding water as needed.
  • Once lentils are mostly tender, stir in the tomato sauce and lemon. Continue to cook for another 5 to 10 minutes until lentils are tender. Taste and add more berbere seasoning, lemon juice, or salt as needed.