Berberé Ethiopian Stew
Inspired by Susan Voisin
1/2 large onion, chopped
1 + 1/4 cup rainbow (multi-colored) lentils
Bunches of chopped kale
2 1/4 cups water
1 garlic clove, crushed
1-2 Tbs. Ethiopian seasoning mixture
1 28-ounce can crushed tomatoes
Mix lentils with water, garlic, onion, and spices.
Cook, uncovered, over medium-low heat, for 20 minutes or until the lentils have softened (ADD kale during final 10+ minutes). Watch carefully and add water if it starts to dry out.
Add the tomatoes and heat at least 15 more minutes.
Good alone or over whole grains such as brown rice.