2 tablespoons olive oil
1 onions (medium, diced)
3 garlic cloves (minced)
1 1/2 teaspoons ginger (freshly grated)
2 tablespoons spice mix (berbere, to taste, I went with 2 tablespoons but I like lots of spice)
1 teaspoon cayenne pepper (or to taste, optional)
4 cups vegetable broth
1 1/2 cups red lentils (dried)
14 ounces diced tomatoes
3 red potato (medium, about 3/4 lb. total, diced)
3 cups fresh spinach leaves (sliced and lightly packed)
- Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more.
- Add broth, lentils, tomatoes and potatoes. Stir a few times, raise heat and bring to a simmer. Lower heat and allow to cook until lentils are very soft and potatoes are tender, about 30 minutes. Stir in spinach and continue to cook just until wilted, about 2 minutes.
- Remove from heat and season with salt and pepper to taste. You can also add a bit more berbere and cayenne, if desired.
Source: Connoisseurus Veg