Image and Recipe courtesy of Wonderland Kitchen
RawSpiceBar’s Berbere Spices
1/4 cup olive oil
1 red onion, chopped
4 cloves garlic, minced
2 T. ginger, minced
3/4 cup canned diced tomatoes
12 oz. small red lentils
4-5 cups vegetable broth, as needed
1. Heat the oil in a 4 qt. soup pot and sauté the onion until softened and translucent. Add the garlic and cook for several minutes more. Next, add all the spices to the pot, stirring continuously to prevent burning. After a minute or two, add the tomatoes and cook for five minutes, stirring frequently.
2. Finally, add the stock and lentils, and simmer until they are very soft and have melded together, about 45 minutes.