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Spicy Ethiopian red lentil stew
Ingredients
  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 ½ tsp. freshly grated ginger
  • 1 to 2 tbsp. berbere spice blend, to taste, I went with 2 tablespoons but I like lots of spice
  • ½ to 1 tsp. cayenne pepper, or to taste, optional
  • 4 cups vegetable broth
  • 1 ½ cups dried red lentils
  • 1-14 oz. can diced tomatoes
  • 3 medium red potatoes, about ¾ lb. total, diced
  • 3 cups fresh spinach leaves, sliced and lightly packed
  • salt and pepper to taste
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