Berberé Stew

Berberé Stew
by Susan Voisin
(link below)

The stew:

1/2 large onion, chopped
1 + 1/4 cup red lentils
2 1/4 cups water
1 garlic clove, crushed
1-2 Tbs. [Ethiopian seasoning mixture]
1 28-ounce can crushed tomatoes [I used half this amount]

Mix lentils with water, garlic, onion, and spices. Cook, uncovered, over medium-low heat, for 20 minutes or until the lentils have softened. 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.

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