Ethiopian Lentil Stew with Turmeric Injera

Instructions

1. 1Rinse the 1 cup of Red Lentils under cold water until the water runs clear, then set them aside.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tbsp of Olive Oil.
3. 3Add the 1 medium Onion, chopped into small pieces, to the pot. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
4. 4Add the 4 cloves of Garlic, minced, and the 1 tbsp of Ginger, grated or finely minced. Cook, stirring constantly, until fragrant, about 1 minute.
5. 5Stir in the 2 tbsp of Berbere Spice and the 1/2 tsp of Turmeric. Cook, stirring constantly, for 1 minute until the spices are fragrant.
6. 6Add the rinsed 1 cup of Red Lentils and the 3 cups of Water to the pot. Increase the heat to high and bring the mixture to a boil.
7. 7Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking. The lentils are done when they are very soft and the stew has thickened to your desired consistency.
8. 8Stir in the 1/2 tsp of Salt.
9. 9Serve the Ethiopian Lentil Stew hot with the 4 pieces of Turmeric Injera.

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