Berbere-Spiced Red Lentils With Yogurt


1 tablespoon olive oil
1 shallot, minced
1 thumb fresh ginger, minced
3 cloves garlic, minced
1 heaping tablespoon RawSpiceBar’s Berbere Spice
1 cup red lentils
14 ounces fire roasted tomatoes
2 cups vegetable broth
salt & pepper, to taste
Greek yogurt & cilantro, to garnish



  1. In a medium saucepan, saute the shallot and ginger in the olive oil over medium heat until the shallot is soft. Add the garlic and the RawSpiceBar’s Berbere Spice, stir to combine. Add the lentil and cook for a couple of minutes. Add the tomatoes and broth, bring to a boil, lower the heat and simmer, covered, until the lentil are soft, about 25 minutes. Stir occasionally and if the lentils are drying out add more liquid. Salt and pepper to taste and serve with a dollop of yogurt and garnish with cilantro.

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