1 Tbsp olive oil
1 shallot, minced
1 thumb fresh ginger, minced
3 cloves of garlic, minced
1 heaping Tbsp Berbere Spice
1 cup red lentils
14 oz fire roasted tomatoes
2 cups vegetable broth
Greek yogurt and pinch of Cilantro, to garnish
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 Berbere Spice, stir to combine. Add the lentil and cook for a couple of minutes. Add the tomatoes and the 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.
Serve with injera or naan bread.
Chef Geoff's Notes: Recipe from and special thanks to Tasty Trix