Spicy Ethiopian Lentil Stew

Ingredients

• 1 ½ tbsp Olive Oil
• 1 whole Yellow Onion
• 2 cloves Garlic
• 1 tsp Fresh Ginger
• 2 tsp Berbere Spice Blend
• ¼ tsp Cayenne Pepper
• 2 ¾ cups Vegetable Broth
• 1 cup Dried Split Red Lentils
• 2 whole Red Potatoes
• 1 can (14.5 oz) Diced Tomatoes
• 2 cups Baby Spinach

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes until softened.
2. Stir in the minced garlic, grated ginger, berbere spice blend, and cayenne pepper. Cook for 1 minute, stirring constantly, until very fragrant.
3. Add the vegetable broth, red lentils, and diced potatoes. Raise heat and bring to a boil, then reduce to a simmer. Cook for about 15 minutes, stirring occasionally, until the potatoes are fork-tender and the lentils are soft.
4. Stir in the diced tomatoes and simmer for 3 more minutes.
5. Stir in the baby spinach and cook just until wilted, about 2 minutes. Season with salt and pepper to taste, then serve.