Ethiopian Lentil Stew (with Arvinda's curry for a change of pace)

One of my favorite spices from Epices du Cru, is the versitlile Ethiopian Berbere. It is a lovely blend of spices including chili, fenugreek, coriander, cinnamon, ginger to name a few. This is nice served with flatbread for scooping.

*This dish can easily be made canivore friendly by adding ground Turkey or Beef.

Ingredients: serves 6

2 Tbsp Liquid Gold 'Butter' infused (dairy free) Olive Oil, or pure cultivar of your choice

1 medium sized yellow onion, diced

1/4 tsp salt

3 garlic cloves, smashed and minced

1 cup rinsed red lentils

19 oz can diced low sodium tomatoes

2 cups water, vegetable or chicken stock

1-2 Tbsp Epices du Cru Ethiopian Berbere spice mix (available at Liquid Gold)

2 green onions, thinly sliced

Heat medium-sized saucepan over medium heat. Add olive oil, onion and salt. Cook onion, stirring occasionally, until soft and golden brown. (6ish mins) Add garlic and cook for 30 seconds, stirring often. Add lentils, tomatoes, Berbere, and 2 cups water or stock to the pan and bring to a boil. Reduce heat to medium low and simmer covered, stirring occasionally to prevent sticking, until thickened and lentils are tender, about 35 mins. Adjust seasoning if desired. Garnish with green onion, and serve with flatbread. ( I like to serve this is a crock style serving dish)

**We added a couple of Tablespoons of  Arvinda's (curry, also at Liquid Gold), to the left overs, and it was amazing!!

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