serves 2 as a main course; 4 as a side dish
1 tablespoon olive oil
1 shallot, minced
1 thumb fresh ginger, minced
3 cloves garlic, minced
1 heaping tablespoon berbere spice (available at Whole Foods)
1cup split red lentils
14 ounces fire-roasted tomatoes
2 cups vegetable broth
Salt and pepper, to taste
Greek yogurt and cilantro, to garnish
In a medium saucepan, saute the shallot and ginger in the olive oil over medium heat until the shallot is soft. Add the garlic and the berbere spice, stir to combine. Add the lentils and cook for a couple of minutes. Add the tomatoes and broth, bring to a boil, lower the heat and simmer, covered, until the lentils are soft, about 25 minutes. Stir occasionally and if the lentils are drying out add more liquid. Salt and pepper to taste and serve with a dollop of Greek yogurt and garnish with cilantro.
