razzberry

This Echiopian vegetarian staple is as hot as the summer sun and packed with protein!

• 3 T. olive oil
• 1 white onion, chopped
• 4 cloves of garlic
• 2 T. tomato paste
• 3 roma tomatoes, chopped
• 2-3 T. berbere spice mix
• ¼ tsp. salt
• 1 cup red lentils
• 2 cups vegetable broth
• ¼-½ cup water

Add 2 T. olive oil to a pot and heat on medium for 2 minutes. Add the chopped onion and cook for 6 minutes. Add in the garlic and tomato paste. Cook for 1 minute, stirring constantly. Toss in the tomatoes and 2 T. of berbere spice. Add the extra T. of spice if you really like it hot! Stir and cook for 1 minute.

Add the next four ingredients. Bring to a boil and reduce to a simmer.

Cook for about 30 minutes or until the lentils are soft and a little mushy.

Serve in bowls with traditional injera bread on the side. (You can substitute naan or pita bread.) Serves 4.

— Gwion Raven